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Categories:
flat leaf parsley cilantro thyme garlic salt red wine vinegar extra-virgin olive oil extra-virgin olive oil onion brown sugar hot sauce Worcestershire coarse black pepper tomato sauce extra-virgin olive oil grill seasoning
Viewed: 44 - Published at: 6 years agoIngredients
- 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)
Method
- 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.
