Raise The Steaks: Strip Steaks With Two Sauces

Raise The Steaks: Strip Steaks With Two Sauces
Raise The Steaks: Strip Steaks With Two Sauces

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • SAUCE ONE:

  • 1/2

    cup flat-leaf parsley

  • 1/8

    cup cilantro leaves

  • 5

    thyme sprigs - (to 6) leaves stripped

  • from stems

  • 2

    garlic cloves popped from skin

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3

    tablespoons red wine vinegar

  • 1/3

    tablespoon extra-virgin olive oil

  • SAUCE TWO:

  • 1

    tablespoon extra-virgin olive oil

  • 1

    small onion chopped

  • 2

    tablespoons brown sugar

  • 2

    teaspoons hot sauce

  • 2

    tablespoons Worcestershire

  • 1

    teaspoon coarse black pepper

  • 1

    cup tomato sauce

  • STEAKS:

  • 4

    strip steaks - (10 to 12 oz ea)

  • Extra-virgin olive oil for drizzling

  • Grill seasoning to taste (Montreal Steak Seasoning by McCormick recommended)

Directions

Preheat a grill pan or indoor/outdoor grill to high. For the first sauce, place all the herbs and garlic in food processor and pulse-chop to a fine mince. Scrape into a small bowl. Season with salt and pepper. Stir in vinegar and extra-virgin olive oil and let stand. Heat a small pot with extra-virgin olive oil over medium heat. Add onions and cook 5 minutes. Add brown sugar and cook 1 minute. Add hot sauce, Worcestershire pepper and tomato sauce. Simmer 2 to 3 minutes. Remove from heat and transfer to a small bowl. Let steaks rest a bit to take the chill off. Drizzle extra-virgin olive oil over the steaks and season them lightly with steak seasoning. Grill meat on screaming hot grill 3 to 4 minutes on side one, 2 to 3 on side 2 for medium-rare doneness. Go a minute longer on each side for medium to medium-well doneness. Serve steaks with 2 sauces and BIG MUSSELS. This recipe yields 4 servings.

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