Shelly's Recipe

STRIP STEAKS WITH RED PEPPER SAUCE

Category: Beef Steaks

Sauce:
2 tsp olive oil
1/4 cup chopped onion
1 garlic clove, minced
1/2 red pepper, chopped
2 tsp balsamic vinegar
1 tsp tomato paste
1/2 tsp chopped fresh thyme
2-3 tbsp sour cream
1/4 tsp coarse salt and pepper

Marinade:
2 tbp olive oil
1 tbsp chopped fresh thyme
1 tbsp minced garlic and paprika
2 tsp coarse salt and pepper

Steak:
4 (8 oz) New York strip boneless beef steaks (1 inch thick)

Heat 2 tbsp oil in medium skillet over medium heat until hot. Add onion and garlic; cook 5 minutes or until softened, stirring occasionally. Add bell pepper; cook, covered, 3 minutes, stirring occasionally. Stir in vinegar and tomato paste; cook, uncovered, 1 minute or until pepper is soft. Stir in 1/2 tsp thyme. Place mixture in food processor; process until smooth. Add 2 tbsp sour cream, 1/4 tsp salt and pepper; blend until sauce is creamy, adding additional 1 tbsp sour cream as needed. Cover, serve warm or at room temperature.

In a small bowl, stir together all marinade ingredients. Rub mixture over both sides of steaks. (Steaks can be grilled immediately or marinated overnight. Cover and refrigerate.) Heat grill. Cook to desired doneness. Place on platter; cover loosely with foil. Let stand 5 minutes. Serve steaks with sauce.