Raise the Steaks: Strip Steaks with Two Sauces

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)