Raise the Steaks: Strip Steaks with Two Sauces

• 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)

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.
3. Scrape into a small bowl.
4. Season with salt and pepper.
5. Stir in vinegar and extra-virgin olive oil and let stand.
6. Heat a small pot with extra-virgin olive oil over medium heat.
7. Add onions and cook 5 minutes.
8. Add brown sugar and cook 1 minute.
9. Add hot sauce, Worcestershire pepper and tomato sauce.
10. Simmer 2 to 3 minutes.
11. Remove from heat and transfer to a small bowl.
12. Let steaks rest a bit to take the chill off.
13. Drizzle extra-virgin olive oil over the steaks and season them lightly with steak seasoning.
14. Grill meat on screaming hot grill 3 to 4 minutes on side one, 2 to 3 on side 2 for medium rare doneness.
15. Go a minute longer on each side for medium to medium well doneness.
16. Serve steaks with 2 sauces and BIG MUSSELS.

flatleaf parsley, cilantro, thyme, garlic, salt, red wine vinegar, extravirgin olive oil, extravirgin olive oil, onion, brown sugar, hot sauce, worcestershire, coarse black pepper, tomato sauce, extravirgin olive oil, grill seasoning

Taken from www.foodnetwork.com/recipes/rachael-ray/raise-the-steaks-strip-steaks-with-two-sauces-recipe.html (may not work)