- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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.
