Information
Notes
Like any good relationship, the T-Bone is the perfect blend of two, in this case two of the most prized cuts of beef—the top loin and the tenderloin. Paired perfectly with a cocoa-based sauce and a colorful vegetable, such as roasted red peppers, the T-Bone for Two is the ideal way to show your love some love and let sparks fly.
Ingredients
- 1 T-Bone steak, cut 1 inch thick (about 1 pound)
- 1 teaspoon steak seasoning
- 1 can (8 ounces) tomato sauce
- ¼ cup water
- ¼ cup raisins
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons packed brown sugar
- 1 teaspoon minced garlic
- ¾ teaspoon ground ancho chile powder
- ¼ teaspoon salt
- 3 tablespoons basil pesto sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon peel
- ¼ teaspoon coarse grind black pepper
- 3 tablespoons maple syrup
- 2 tablespoons reduced-sodium soy sauce
- 1 ½ teaspoons wasabi paste
- 1 teaspoon minced fresh ginger
- ½ cup strong brewed coffee
- 1 ½ tablespoons packed brown sugar
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoons cornstarch
- 1 teaspoon paprika
- 1 tablespoon butter
- ¼ teaspoon salt
- 1/8 teaspoon pepper
Directions
1. Prepare desired sauce(s); set aside.
2. Press steak seasoning evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Remove bone; carve steak crosswise into slices. Serve with sauce(s).
For the Mole Sauce:
Combine all ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes to blend flavors, stirring occasionally. Carefully pour hot sauce in food processor or blender container. Cover; process 30 seconds or until smooth, adding 1 to 2 tablespoons water to thin sauce, if necessary. Return to saucepan; keep warm until ready to use.
For the Lemon-Pesto Sauce:
Combine all ingredients in a small bowl.
For the Wasabi Sauce:
Combine all ingredients in a small bowl.
For the Coffee Sauce:
Combine the coffee, brown sugar, balsamic vinegar, cornstarch, and paprika in a small saucepan; bring to a boil. Reduce heat; simmer 4 to 5 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in the butter, salt, and pepper; keep warm until ready to use.
To broil, place steak on rack in broiler pan so surface of beed is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Nutritional Information
Nutrition information per serving, using Mole Sauce (Spring): 338 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 1312 mg sodium; 28 g carbohydrate; 3.5 g fiber; 31 g protein; 6.1 mg niacin; 0.5 mg vitamin B6; 2.4 mg vitamin B12; 6.0 mg iron; 11.3 mg selenium; 5.8 mg zinc; 11.7 mg choline.
Nutrition information per serving, using Lemon-Pesto Sauce (Summer): 331 calories; 21 g fat (6 g saturated fat; 5 g monounsaturated fat); 68 mg cholesterol; 622 mg sodium; 3 g carbohydrate; 1.0 g fiber; 31 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 10.7 mcg selenium; 5.4 mg zinc; 0.5 mg choline.
Nutrition information per serving, using Wasabi Sauce (Fall): 315 calories; 10 g fat (4 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 1099 mg sodium; 23 g carbohydrate; 0.0 g fiber; 30 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.3 mg iron; 10.8 mcg selenium; 6.7 mg zinc; 0.8 mg choline.
Nutrition information per serving, using Coffee Sauce (Winter): 324 calories; 16 g fat (7 g saturated fat; 6 g monounsaturated fat); 76 mg cholesterol; 718 mg sodium; 14 g carbohydrate; 0.4 g fiber; 29 g protein; 5.2 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.3 mg iron; 10.9 mcg selenium; 5.5 mg zinc; 3.7 mg choline.