Boil 3 cups of salted water. Place basil and chives in water for 15 seconds, remove, and place in ice water until cool, about 1 minute. Pat dry. Blend herbs in a food processor while drizzling in canola oil. Let stand 5 minutes and strain through cheesecloth. Bottle until ready to use. There will be some oil left over.

Add all ingredients to a saucepan and bring to a boil over medium-high heat. Simmer and reduce liquid to about 1/2 cup. Strain and let stand. Pour into a squirt bottle. Some balsamic reduction will be left over.

Season steak with salt, pepper, and chipotle powder. Cook steak to desired temperature on a grill or seared in a cast iron pan.

Slice tomatoes and mozzarella into 4 slices each. Arrange on a plate, alternating tomatoes, basil, and mozzarella. Slice steak and plate across from tomatoes and mozzarella. Add a little dressed salad green, of your choice, in the center to give a pop of color and a focal point. Finish by drizzling the whole plate with balsamic reduction and basil and chive oil. Serves 2.