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Raise The Steaks: Strip Steaks With Two Sauces

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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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