T-Bone Steaks with Spanish Sauces


2 T-Bones
salt and pepper
oil for brushing grate
2 c flat leaf parsley leaves
4 pepperoncini, stemmed and finely chopped
3 garlic cloves, minced
1 tsp dried oregano
1 c extra virgin olive oil
1 tsp paprika (preferable Spanish, smoked)
1/2 tsp cumin
1/2 tsp cayenne


For the T-Bones:
Season the steaks with salt and pepper. Grill on medium-high heat, 4 minutes per side until lightly charred. Be sure to brush grill grate with oil before grilling. Let stand at least 5 minutes before serving.

For Salsa Verde:
in a food processor or blender, combine parsley, pepperoncini, garlic and oregano and pulse until very finely chopped. Gradually add olive oil until incorporated. Spoon into small bowl, season with salt and serve with steaks.

For Salsa Roja:
In a medium bowl, whisk olive oil with garlic, paprika, cumin and cayenne and season with salt.