Strip Steaks with Chive-Butter Sauce
This savory steak sauce is excellent on any steak or chop. So select a less expensive cut, such as Porterhouse or T-bone, to save a few dollars. Try the sauce on grilled chicken, too.
4 strips of steak or shell steaks (about 8 ounces each)
2 cup beef broth
4 green onions
1/4 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried basil
4 Tbsp butter
1/4 cup all-purpose flour
1/2 tsp salt
1 Tbsp lemon juice
2 Tbsp fresh chives
1 tsp dried tarragon
Preheat grill or broiler. Cook steaks, turning once, for 20 minutes for medium-rare.
Meanwhile, combine broth, green onions, thyme, sage and basil in a small saucepan. Bring to a boil; reduce heat. Simmer for about 20 minutes. Strain and reserve broth.
Melt butter in a medium saucepan over medium heat. Add flour. Cook, stirring constantly, until golden, about 2 minutes.
Stir in reserved broth. Cook, stirring constantly, until thickened. Add salt, lemon juice, chives and tarragon; mix well. Divide sauce among small bowls; serve alongside steak.
Need a quick supper idea? Add leftover slices of juicy strip steak to some cooked pasta. Toss with the chive-butter sauce and reheat over low heat.