JUNE 29, 2009 - GRILLED MODIGA STRIP STEAKS & PEPPERMINT SAUCE

JUNE 29, 2009 - GRILLED MODIGA STRIP STEAKS & PEPPERMINT SAUCE

NOTE: My father, William Fiorino, grilled these steaks outside during the summer and especially loved to bring them to picnics and barbecues. They are absolutely wonderful, and the Italian Peppermint Sauce to top them is a must.

4 strip sirloin steaks

Lawry’s coarse ground garlic salt with parsley added

½ cup extra virgin olive oil

 

1 cup plain bread crumbs

½ cup grated Parmesan cheese

3 cloves garlic, minced

¼ cup fresh curly parsley, chopped

1 teaspoon coarse sea salt

¼ teaspoon ground black pepper

Cooking spray

Italian Peppermint Sauce

to follow

1. Rinse steaks in cool water; pat dry and sprinkle liberally with garlic salt. Pour olive oil in a large shallow dish and coat steaks on both sides. Leave steaks in oil and set aside.

2. Mix bread crumbs, cheese, garlic, parsley, and salt and pepper together. Place bread crumbs in a large shallow dish. Dip oil-coated steaks in bread crumb mixture on both sides. Spray grill well with cooking spray. Place on grill, about 2 to 3 minutes on each side. Return steaks to large platter. Serve with peppermint sauce. Serves 4.

Italian Peppermint Sauce

¼ cup fresh peppermint leaves, packed

1 large cove garlic, chopped

1 large fresh tomato, cored, peeled and chopped fine, about 1 cup

¼ cup extra virgin olive oil

1 to 2 teaspoons freshly squeezed lemon juice

2 tablespoons water

½ teaspoon coarse sea salt, plus more for you taste

1. Place peppermint and chopped garlic in a wooden bowl and pound with a wooden pestle until smashed together, about 30 seconds. Remove to a larger bowl and add the chopped tomato. Add the olive oil, lemon juice, water, and salt; stir together. This recipe can easily be doubled if you have a large amount of meat to garnish. Makes 1 ½ cups.