Grilled steaks topped with an amazing sauce and served with a tasty pasta salad is the perfect summer meal. Serves 2.
Ingredients
2 T-bone steaks, or alternative cut
salt and pepper, to taste
2 slices bacon, chopped
1 clove garlic, minced
1 T butter
splash of dry white wine (approx. 2 T)
1 1/2 T Dijon mustard
dash of Tabasco or hot sauce
1/2 pt heavy cream
2 T oven-roasted tomatoes* (optional)
1 t fresh parsley, chopped (optional)
Steps
Preheat grill to med-high. Season steaks well with salt and pepper, then grill 4 min per side or to desired temp (120 degrees internal for med-rare). Let rest 5 min before serving.
For sauce, sauté bacon in saucepan until lightly browned and rendered over med heat. Add garlic and butter and cook 1 min. Deglaze pan with wine; add mustard and hot sauce. Whisk in cream and reduce until slightly thickened (should coat back of spoon). Add salt, pepper, tomatoes and parsley and serve immediately over grilled steaks.
