Grilled Steak a la Russe

Grilled Steak a la Russe Submitted by French Veggie Pate
Grilled Steak a la Russe Submitted by French Veggie Pate
A new take on a Strogonoff-style sauce over slices of juicy medium-rare steak.


Steak: 1/4 cup finely chopped flat-leaf parsley 2 tablespoons finely chopped rosemary 2 tablespoons finely chopped thyme 4 garlic cloves, minced 1/4 cup extra-virgin olive oil 2 pounds skirt steak Sauce a la Russe: 1 packed cup parsley leaves 1 packed cup basil leaves 1 packed cup mint leaves 2/3 cup capers, drained 2 large oil-packed anchovy fillets, drained and chopped 1 garlic clove, chopped 1 tablespoon Dijon mustard 1 teaspoon sugar 1 cup sour cream Salt and freshly ground black pepper Hot smoked paprika, for sprinkling

Nutritional information

No nutrition information available


In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture over the steak. Cover and refrigerate on a platter for at least 4 hours. In a food processor, combine parsley, basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. Add sour cream and process just until blended. Taste and season with kosher salt and freshly ground black pepper. Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the sauce at the table.