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4.86 from 14 votes

Steak with Sale' Moniguo

Crowd-pleasing garlic basil sauce over grilled steak!
Prep Time15 mins
Cook Time15 mins
Resting Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: Gluten Free, Italian, Sicilian, Sauce, Steak, Basil, Garlic, Salt, Chimichurri
Servings: 6


  • 2-3 1 1/2-2 inches thick Strip steak
  • 8 Cloves Garlic Finely Diced
  • 1/4-1/3 Cup Fresh Basil Finely diced
  • 3/4 tsp Kosher Salt
  • 3/4 Cup Olive oil


  • Season Steaks with Salt and Pepper, refrigerate for at least two hours.
  • Finely dice the garlic. This can be done with a sharp knife on a cutting board or if you prefer in a food processor.
  • Finely Chop the Basil. I do this with a very sharp knife but can also be done in a food processor a well.
  • Combine garlic, basil, salt with olive oil and let stand for several hours (at the very least 2 hours).
  • Set the steaks on a counter to come down to room temperature about 45 minutes prior to grilling
  • Heat the grill to 450°. It's important to have a really hot grill to sear the steaks and get a nice chard exterior.
  • Grill the meat 6-7 minutes then flip and grill another 6-7 minutes or until the steak reaches an internal temperature of:
    120° for medium rare
    130° for medium
    more to come
  • Let steak rest for 5-10 minutes to lock in the juices.
  • * Key step: Over medium heat bring Sale' Moniguo to a boil. Simmer at a tamer boil for 5 minutes. This enhances and blends the flavors beautifully!
  • Slice steak thinly as seen in the picture. Top with Sale' Moniguo!