Raise the Steaks: Strip Steaks with Two Sauces

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


4 strip steaks, 10 to 12 ounces each

Extra-virgin olive oil, for drizzling

Grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)


  1. Preheat a grill pan or indoor/outdoor grill to high.
  2. 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.
  3. 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.
  4. 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.
  5. Serve steaks with 2 sauces and BIG MUSSELS.

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