Lunch / Dinner
T-Bone Steak Vierge
Steak and potatoes is a classic pairing, and for good reason, but a bright and piquant sauce makes this version unique.
FOR THE SAUCE, WHISK:
FOR THE STEAKS, SEASON:
Basil wilts and darkens quickly when heated, so add it to the sauce right before serving to preserve its bright green color.
Preheat grill to medium-high. Brush grill grate with oil.
For the sauce, whisk together oil, tomato, lemon juice, basil, capers, and zest; season with salt and pepper.
For the steaks, season both sides with salt, pepper, and coriander. Grill steaks, covered, 1–2 minutes. Rotate steaks a quarter turn and grill 1–2 minutes more. Flip steaks and grill 1–2 minutes more for medium-rare. Remove steaks from grill, tent with foil, and let rest 5 minutes. Serve steaks with sauce vierge.
% Daily Value*
Total Fat 49g 75%
Saturated Fat 16g 80%
Cholesterol 129mg 43%
Sodium 204mg 8%
Carbs 2g 0%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.