An Italian American steak classic that can be enjoyed year round, either with grilled vegetables in summer or with pasta at any time.
Course
Barbecue?Grilling
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
AuthorBarry C. Parsons
Ingredients
For the steaks
6strip loin steaks
3clovesminced garlic
Salt and pepper to season
Shaved Parmesan Cheese to garnish
For the Marinara Sauce
Ina large saucepan sauté for 1 minute
3tbspolive oil
2clovesminced garlic
1small red onion finely diced
1large can 32 oz can crushed roma tomatoes
1/2cupdry red wine
1tbsporegano
1tbspbasil
1tspground fennel seed
1whole bay leaf
1large carrot finely grated
½cupfinely diced celery
2tbspbrown sugar
Salt and pepper to season
Instructions
To prepare the steaks
Allow steaks to come up to room temperature. Season with salt and pepper and rub minced garlic onto both sides of the steak. Grill over high heat to your preferred level, turning only once. Remove from heat and let stand 5 minutes before topping with marinara sauce and freshly grated or shaved Parmesan.
For the Marinara Sauce
In a large saucepan sauté for the olive oil, minced garlic and onion for a couple of minutes until the onions have softened but not browned.
Add all of the remaining ingredients for the sauce and slowly simmer for about an half hour or a little longer, stirring occasionally until the sauce thickens to a good consistency. Remove bay leaf before serving. Freeze any leftover marinara sauce for next time.