Grilled steak doesn't need much dressing up but a little extra sauce never hurt anybody.
This tangy herb sauce is what you find on the table all over Argentina. Made from just a few pantry ingredients plus two kinds of fresh herbs — parsley and oregano — this recipe comes together quickly in the food processor.If you want the bright herbs without as much tang as salsa verde, make gremolata, which is more like a garnish than a sauce. At Tavernetta in Denver, chef Ian Wortham makes this rustic sauce of sweet toasted pistachios, garlic, and parsley to top a grilled lamb steak.
Think of this warm shallot vinaigrette as a grown-up take on steak with onion rings. Grace Parisi blends the shallots with vinegar, mustard and parsley, then drizzles the warm dressing over steak.If you believe in piling decadence over decadence, top your steak with flavored butter, like one blended with Cognac and parsley, or something more pungent, like anchovies and garlic. The trick is basting it with garlicky anchovy butter while it roasts.
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