Our friend Andy welcomes the opportunity to visit Denver, so he can pop in at Vesta Dipping Grill, known for the variety of creative sauces it offers with its entrées (here’s the current menu).
For Father’s Day, forget the Worcestershire or A-1 and treat Dad to a choice of three homemade steak sauces. It’s like “steak three ways.” Here are a Baker’s Dozen of suggestions.
HERB SAUCES FOR STEAK
These quick herb sauces require no cooking: Toss everything into a food processor and pulse (purists can get out the mortar and pestle).
Chimichurri Sauce. The steak sauce in Argentina, chimichurri is made from parsley, garlic, green or red chile, olive oil, red wine vinegar. You can add other herbs. Mario likes cilantro, Emeril likes oregano and basil. Recipe and more.
Gremolata. If you want bright herb flavors without heat or tang, make gremolata. This simple condiment from Italy consists of fresh chopped parsley, lemon zest and garlic—zingy without being spicy. Recipe and more.
Pesto. The “original” is made from basil, olive oil, pine nuts and Parmesan cheese, but there are many variations that switch out the herb, nut and cheese. Recipe and more information.
Salsa Verde. Layers of flavor without heat, this Italian herb sauce is made from chopped chives, mint and parsley with capers, chopped anchovies, garlic and lemon juice. Some recipes add tomatillos. Recipe and more information.
This 32-ounce steak is served with three sauces and a head of roasted garlic at The Fillmore Room in New York City.