- 4
Ingredients
- 4 strips of steak or shell steaks (about 8 ounces each)
- 2 cup beef broth
- 4 green onions
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp dried basil
- 4 Tbsp butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 Tbsp lemon juice
- 2 Tbsp fresh chives
- 1 tsp dried tarragon
Preparation
Step 1
Preheat grill or broiler. Cook steaks, turning once, for 20 minutes for medium-rare.
Meanwhile, combine broth, green onions, thyme, sage and basil in a small saucepan. Bring to a boil; reduce heat. Simmer for about 20 minutes. Strain and reserve broth.
Melt butter in a medium saucepan over medium heat. Add flour. Cook, stirring constantly, until golden, about 2 minutes.
Stir in reserved broth. Cook, stirring constantly, until thickened. Add salt, lemon juice, chives and tarragon; mix well. Divide sauce among small bowls; serve alongside steak.
This savory steak sauce is excellent on any steak or chop. So select a less expensive cut, such as Porterhouse or T-bone, to save a few dollars. Try the sauce on grilled chicken, too.