Steak with Sale' Moniguo
Crowd-pleasing garlic basil sauce over grilled steak!
Servings: 6
Ingredients
- 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
Instructions
- 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 rare130° for mediummore 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!