Raise The Steaks: Strip Steaks With Two Sauces

More from this source
Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
2548
FAT
368%
CHOL
453%
SOD
67%

Comments

Add a comment

Ingredients for 4 servings

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)

You might also like

Grilled New York Strip Steaks With Cherry-Port...
Spoon Fork Bacon
Strip Steaks With Bouillabaisse Butter Recipe
Food Republic
Strip Steak With Japanese Dipping Sauce
Bon Appetit
Thai Beef And Mango Salad
Donal Skehan
Strip Steaks With Salsa, Roasted Potato Wedges...
Every Day with Rachael Ray
New York Strip Steaks
Whole Foods Market
Spice-Rubbed Strip Steak
Martha Stewart
New York Strip Steaks With Blue Cheese Butter
Fine Cooking
New York Strip Steak With Brandied Mushrooms An...
Tyler Florence
Pan-Seared Strip Steak
Cooking Light