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) |