Raise The Steaks: Strip Steaks With Two Sauces
By á-170456
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)
Details
Servings 4
Preparation
Step 1
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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