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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Dinner Superheroes

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Total:: 30 min
Prep:: 15 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Raise the Steaks: Strip Steaks with Two Sauces
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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; 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; 4 strip steaks, 10 to 12 ounces each; Extra-virgin olive oil, for drizzling; Grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)

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Raise the Steaks: Strip Steaks with Two Sauces

Sauce one:

Sauce two:

Steaks:

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