In a medium bowl, whisk together the olive oil, red wine vinegar, Worcestershire sauce, parsley, chives, and oregano.

Place the steaks or lamb chops in a shallow dish or zip-top bag. Pour the marinade over the meat and coat evenly.

Cover and refrigerate for at least 2 hours, preferably 4 to 5 hours.

Preheat your grill to medium-high heat (approximately 400°F to 450°F).

While the grill preheats, melt the butter in a small saucepan over low heat. Add the chopped garlic and cook gently for 5 to 7 minutes, stirring occasionally. Do not brown the garlic.

Remove the steaks from the marinade and discard the remaining marinade.

Grill the steaks for approximately 4 to 6 minutes per side, depending on thickness and desired doneness.

Transfer the steaks to a plate and let rest for 5 to 10 minutes.

While the steaks rest, stir the lemon juice and Dijon mustard into the warm garlic butter until smooth and emulsified.

Spoon the Dijon garlic butter over the steaks and serve immediately.