Ingredients
Sauce one:
- 1/2 cup flat-leaf parsley, 2 generous handfuls
- 1/8 cup cilantro leaves, a handful
- 5 to 6 sprigs thyme leaves, stripped from stems
- 2 cloves garlic, popped from skin
- Salt and pepper
- 3 tablespoons red wine vinegar, eyeball it
- 1/3 tablespoons extra-virgin olive oil, eyeball it
Sauce two:
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 small onion, chopped
- 2 tablespoons brown sugar
- 2 teaspoons hot sauce, eyeball it
- 2 tablespoons Worcestershire, eyeball it
- 1 teaspoon coarse black pepper
- 1 cup tomato sauce
Steaks:
- 4 strip steaks, 10 to 12 ounces each
- Extra-virgin olive oil, for drizzling
- Grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
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.
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By jwiekrykas_10170700
Drums, PA
on June 29, 2008
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I loved everything about the recipe. I only made the second sauce but thought it was great. My steak was perfect. My husband did not like the sauce or steak, so I guess would not make it again.
By dzak_7988387
Springfield, OH
on July 19, 2007
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Made this recipe. Liked it a lot. My wife and daughter like their steak well done (which I personally think is a crime against meat, but I ended up cutting theirs up and frying the pieces a little longer (a la Hibachi style.
I used a grill pan for the first time (as opposed to my outdoor grill, and I liked it a lot, except I could only get three steaks in there, and I had four to cook.
The green herb sauce I and everyone else could do without, but the other one was fabulous...EVERYONE loved it. The hot sauce gives it a little kick. Even my wife and daughter, who do not like hot and spicy foods, liked it.
When making again, I would do the steak and then do a double portion of the brown sauce.
By desimarie_5738209
Goose Creek, SC
on June 04, 2007
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Everything about this meal was wonderful. The sauces were amazing. We had a get together with this meal and everyone loved it.
Read all 13 reviews