Summer Thai Mango Salad w/ Asian Grilled Chicken

Summer Thai Mango Salad

This is a nice summer salad that I first had at a Thai restaurant on Yonge Street. Since then it's one of our "go-to" summer salads. We like to have it with asian marinated or spice-rubbed grilled chicken but it goes equally well with grilled shrimp, steak or pork chops.

You can't lose... it's a nice combo of sweet, tart and spice!

Ingredients

• 2 limes

• 1/2 teaspoon fish sauce

• 1 tablespoon sugar

• 1 tablespoon honey

• 1 red Thai peppers (seeded and minced)

• 2 tablespoons peanut (or canola) oil

• 2 ripe but firm mangoes

• 1 red bell pepper

• 2 green onions (thinly sliced)

• 1/2 cup fresh cilantro (chopped)

• 1/4 cup fresh mint (chopped)

• 1/3 cup chopped peanuts (toasted)

• salt

Prep

Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.

Whisk in fish sauce, sugar, honey and thai pepper until sugar is dissolved.

Gradually whisk in peanut oil until blended.

Set dressing aside.

Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.

Seed sweet pepper, cut into very thin strips and add to mangoes.

Add half of green onions, and cilantro. Toss gently until combined.

Add dressing and a pinch of salt, toss until mixed. Let sit for 30 minutes, tossing occasionally.

Serve and sprinkle with nuts and remaining green onions.

Creamy Chicken Penne with Apple, Cheddar & Cranberries

Tangy and sweet apples and cranberries add punch to this chicken and pasta dish. I'd recommend using Granny Smith apples for this one. To change up the cranberries you can substitute them with dried cherries. If you want to save a ton of calories you'll want to use 1/2 and 1/2 cream instead of the 35% whipping cream. One last thing - we made small cubes with the cheese (rather than shredding it) so you get the occasional nice cheesy bite.

Cheddar Chicken Penne

Recipe Courtesy of All You Need is Cheese:

http://www.allyouneedischeese.ca

Ingredients

1 tbsp (15 mL) butter, divided
1 lb (500 g) boneless skinless chicken, cut into strips
4 green onions, sliced
2 tart cooking apples, thinly sliced
Pinch ground nutmeg
Salt and pepper
2 tbsp (30 mL) cider vinegar
1-1/2 cups (375 mL) cream or 1/2 and 1/2
1/2 cup (125 mL) dried cranberries
12 oz (375 g) penne or other short pasta
1 cup (250 mL) cubed old Cheddar cheese
Chopped fresh chives

Preparation

In a large skillet, melt half of the butter over medium-high heat; brown chicken strips, in batches; transfer to a bowl.

Add remaining butter to skillet. Add green onions, apples, nutmeg, 3/4 tsp (4 mL) salt and 1/4 tsp (1 mL) pepper; cook, stirring, for about 3 min or until softened. Add vinegar, scraping any bits stuck to pan. Stir in Cream and cranberries; bring to boil. Reduce heat and boil gently, stirring often, for about 3 min or until slightly thickened.

Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 min or until tender but firm. Drain and return to pot.

Add chicken and any accumulated juices to sauce; simmer for about 3 min or until chicken is no longer pink inside. Pour over cooked pasta and sprinkle with cheese; toss to coat. Season with salt and pepper. Serve sprinkled with chives.

Grilled Chicken Cobb Salad

If you're looking for something to do with that leftover BBQ chicken, why not make a Cobb Salad? It's a good excuse to use those perfect summer avocados and tomatoes, and it is low in fat and carbo's.

Cobb salad was created at the Brown Derby Restaurant in Hollywood. As with many "how this began stories" we don't know how much is actual fact, but here is the official story from the Brown Derby themselves:

"One night in 1937, Bob Cobb, then owner of The Brown Derby, prowled hungrily in his restaurant's kitchen for a snack. Opening the huge refrigerator, he pulled out this and that: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He started chopping. Added some crisp bacon -- swiped from a busy chef.

I use chopped smoked ham instead of bacon, and remove one or both of the egg yolks from the hard-boiled eggs to reduce the fat and calories.

Cobb Salad

Ingredients

• 3 slices smoked ham, diced

• 1 ripe avocado, split, pitted, and diced

• 2 ripe tomatoes, diced

• 2 hard-cooked eggs, chopped after yolk(s) removed

• Kosher salt and freshly ground black pepper

• 4 cups mesclun greens

• 2 cups cooked chicken

• 1/2 cup blue cheese

Directions

Dice the smoked ham, chicken, egg, tomatoes and avocado, seasoning them with salt and pepper, to taste, as you go. Mix the greens with your favorite balsamic vinaigrette or blue cheese dressing and layer them on the bottom of a plate. Top the mesclun greens with rows of smoked ham, chicken, egg, tomatoes and avocado, then scatter crumbled blue cheese on top. (Optional: you can also top the salad with crumbled bacon bits.)

Serve with some grilled french stick if you want some carbs.

"Mesa Grill" Inspired Chops with Grilled Peach Salad, Goat Cheese and Toasted Walnuts

I'd love to go to New York City for the weekend sometime and check out both Mesa Grill and Bar Americain. Until I get there, I'll make some of their signature dishes at home.

The secret to this recipe is the dry rub, which Mesa Grill uses on it's steaks. Since the rub works equally well on pork, I got a couple of extra thick, center-cut loin chops to try it with. (If you're barbecuing thick cuts I recommend that you use a temperature probe, or instant read thermometer so you can pull it it at the perfect time.) I used a mortar and pestle to grind the coriander and cumin, and my spice grinder to take care of the dried chilis. By the way, if you can't find ancho chiles than you can substitute them for another low-heat chili such as a New Mexico Red.

Since the rub might be a little spicy, I paired the chop with a sweet and savory Grilled Peach and Goat Cheese Salad. If you have the preparation time it's good to drizzle the salad with a balsamic reduction. To make it just put a 1/2 cup of your favorite balsamic vinegar & 1 tablespoon of honey in a pot and simmer it until it is a thick syrup.

Mesa Grill Steak Rub

Ingredients

• 1 cup ancho chili powder

• 1/3 cup Spanish paprika

• 3 tablespoons ground dried oregano

• 3 tablespoons ground coriander

• 3 tablespoons dry mustard

• 1 tablespoon ground cumin

• 1 tablespoon kosher salt

• 1 tablespoon ground black pepper

Directions

Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

Grilled Potato Salad with Red Pepper & Paprika Mayo

This is a great potato salad borrowed from one of my favorite chefs, Bobby Flay. We use light mayo to keep the calories down to a reasonable level. Make some extra and keep it in the fridge. I paired the salad with a charcoal grilled, hickory smoked chicken breast with a Peach & Bourbon glaze. Click on the pic to see it full size.

Grilled Yukon Gold Potato Salad with Red Pepper &

Smoked Paprika Mayonnaise

Recipe courtesy Bobby Flay, 2008

Ingredients

• 2 pounds small Yukon gold potatoes, scrubbed

• Salt and freshly ground black pepper

• 1/2 cup prepared mayonnaise

• 2 tablespoons Dijon mustard

• 2 red bell peppers, grilled, peeled, seeded and diced

• 2 cloves garlic, chopped

• 1 tablespoon champagne or white wine vinegar

• 1 tablespoon Spanish smoked paprika

• Canola oil

• 1/4 cup chopped flat-leaf parsley, plus more for garnish

Directions

Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.

While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.

Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.

Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.

Charcoal Grilled Chicken Breast with Peach & Bourbon Glaze

I found a great sauce last week. There are several different varieties to choose from. I chose peach and bourbon because it would go with either pork or chicken. I grilled the chicken on my kettle BBQ using charcoal (not briquettes).

You can make your own version of this by simmering some peach marmalade and Jack Daniels until it thickens up.

Panzanella (Tuscan Bread Salad)

Tonight we made a delicious Tuscan Bread Salad. There are many variations of this salad, but mine sticks to the Italian cooking philosophy of "less is more" and using fresh, in-season quality ingredients. The bread for this salad is important... you need something with some chew (like a nice ciabatta) so the bread doesn't go soggy. We used a day-old crusty French stick, cubed it and put in in the oven to simulate the "3-day-old-bread" dryness.

My version of Panzanella contains seeded vine ripened tomatoes, garlic, and olive oil along with red wine vinegar, kalamata olives, capers and roasted red peppers. You can add sardines or anchovies to it if you're in a Sicilian mood. Click on the picture above to get a better idea of what it looks like.

Tuscan Bread Salad

Ingredients

• 1 Tablespoon drained capers

• 3 or 4 slices of ciabatta or other country-style white bread, 2 to3 days old

• 4 ripe tomatoes, cored and scored on the bottom

• 1/4 cup extra-virgin olive oil

• 3 tablespoons red wine vinegar

• 1 garlic clove, minced

• Salt and freshly ground black pepper

• 2 or 3 thinly sliced fresh basil leaves

• 1/2 cup drained roasted red bell pepper strips

• 1/4 cup pitted kalamata olives, halved lengthwise

• Fresh basil sprigs, for garnish

Directions

Cut the bread into 2-inch slices and grill or broil, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.

Cut the tomatoes in quarters and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.

In a large bowl, whisk the oil, vinegar, and garlic. Season with salt and pepper, to taste. Add the bread, tomatoes, capers and basil; toss to combine. Plate bread mixture, and arrange the roasted peppers and olives over the bread mixture. Let stand at room temperature for flavors to blend, at least 1 hour.

Garnish with the basil sprigs.

Citrus Chicken with Yogurt Sauce and Rice Pilaf with Orange, Raison and Toasted Almonds

Here's a way to take your same old/same old chicken breast to a whole new place. We mix a Yucatan citrus marinade and add a Moroccan twist with yogurt and ground coriander.

This was baked, but it can also be grilled. We paired it up with a Rice Pilaf with Orange, Raison and Toasted Almonds. Click on the picture to check it out full size.

Marinade
1 cup (250 mL) orange juice
3 tbsp (45 mL) lemon juice
3 cloves garlic, minced
3 tbsp (45 mL) olive oil
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) coarsely ground pepper
½ tsp (2 mL) salt
½ tsp (2 mL) dried oregano
½ tsp (2 mL) hot pepper flakes

1/2 tsp ground coriander
6 boneless, skinless chicken breasts
2 cups (500 mL) plain yogurt
2 tbsp (25 mL) chopped fresh parsley

In a large bowl, combine orange juice, lemon juice, garlic, olive oil, sugar, pepper, salt, oregano, coriander and hot pepper flakes. Divide marinade in half, reserving remainder to make sauce. Add chicken to half of the marinade and toss. Cover and refrigerate for 2 hours or overnight, stirring occasionally.

Preheat oven to 425*F. Drain chicken well. Arrange on a cookie sheet and roast for 30 minutes or until internal temperature is at least 165*F.

In small saucepan over medium heat, cook reserved marinade 10 minutes or until reduced by half to about ½ cup (125 mL). Strain and let cool; stir into yogurt. Pour sauce over chicken. Garnish with parsley.

Rice Pilaf with Orange, Raison and Toasted Almonds

Ingredients

2 tablespoons butter or olive oil

1/2 onion, chopped

1/2 red bell pepper, chopped

2 pinches kosher salt

1 cups jasmine rice

2 cups chicken broth

2 strips orange zest

1 bay leaf

1 tablespoon fresh tarragon

1/2 cup frozen peas, thawed

Raisins and toasted almonds

Directions

In a medium saucepan melt butter or oil over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, water, and bay leaf. Bring to a boil. Stir once, then cover pan lid. Simmer until liquid is evaporated, approximately 15 minutes. Let rice rest at room temperature for 10 to 20 minutes without removing the cover. Crush almonds and toast in a small skillet over medium heat. They are done when you can smell them. Meanwhile, simmer peas and raisons in salted water until heated through or heat in a microwave.

Remove lid from rice. Add peas and raisons and fluff with a large wooden spoon. Add tarragon and almonds.

Baked Ziti with Sweet Turkey Sausage

My Mom gave me a ceramic roasting pan last Christmas. It works great with baked pasta- it gives the edges that nice crispy, chewy texture that you can't get with a metal pan. Tonight we made a Baked Ziti with Sausage. It sounds pretty heavy, but we lightened it up by using a homemade marinara sauce, turkey sausage, light mozzarella and light ricotta. You can use a store bought sauce, but watch the label as a lot of them have a ton of sugar and/or sodium. The Marinara recipe below only takes an hour or so, and you can freeze a bunch of it in containers to use later.

Baked Ziti with Sweet Turkey Sausage

Ingredients

• 1 pound ziti noodles

• 1 pound sweet turkey sausage, cut into 1/2-inch thick slices

• 1 (15-ounce) container regular or part-skim ricotta cheese

• 4 cups grated part-skim mozzarella cheese, reserve 1 cup, for topping

• 1 teaspoon garlic powder

• 1/2 cup grated Parmesan

Directions

Preheat oven to 350 degrees F.

Cook pasta according to package directions. Drain and set aside. Reserve some of the cooking liquid. Meanwhile, cook sausage in a hot skillet over medium heat until golden brown on all sides. Remove sausage and add to a medium saucepan with the marinara sauce(recipe below) and simmer. In a medium bowl, combine ricotta cheese, mozzarella cheese and garlic powder and mix well. Spoon 1/2 cup of the tomato sauce/sausage mixture in the bottom of a 4-quart casserole dish. Top with half of the cooked ziti. Top with half of the cheese mixture. Top with 1 cup of the tomato sauce. Repeat layers (remaining ziti and remaining cheese mixture). Top with remaining tomato sauce. Sprinkle remaining mozzarella and parmesan cheese over top. Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, or until cheese is golden and bubbly.

Marinara Sauce

(Recipe courtesy Guy Fieri)

Ingredients

• 1/4 cup extra-virgin olive oil

• 1 yellow onion, minced

• 4 medium garlic cloves, smashed

• 6 cups canned San Marzano tomatoes

• 1 tablespoon roughly chopped fresh basil leaves

• 1/2 tablespoon roughly chopped fresh oregano leaves

• Salt and freshly ground black pepper

In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes. Cook for 1/2 hour over low to medium heat, then add basil and oregano and continue to cook for 30 minutes longer. In a food mill or a blender, puree into a sauce. Season with salt and pepper, to taste.

Crème D'asperges (Cream of Asparagus Soup)

Today's cold snap reminded us that summer is not quite here. Instead of the customary grilling, I decided to make a nice comfort soup with my fresh in-season asparagus. This soup doesn't call for anything fancy and can be prepared in 15 or 20 minutes.

A lot of French soups call for Creme Fraiche to add richness, but in a pinch it's okay to add sour cream as a substitute. (If you're really hardcore and want to make your own creme fraiche, you can add a tablespoon or two of buttermilk to unpasteurized sour cream and leave it out on your counter for a few hours until it thickens up).

Using light sour cream (or even regular sour cream) instead of heavy cream will keep the fat and calories down to a reasonable level. You can have 2nd's of this delicious soup and still feel great. Give it a try... and if you have a favorite quick soup, post it in the comments below.

Crème D'asperges (Cream of Asparagus Soup)

Ingredients

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup sour creme (or creme fraiche)

1/4 teaspoon fresh lemon juice, or to taste

Preparation

Cut tips from 12 asparagus

1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.

Cut stalks and all remaining asparagus into 1/2-inch pieces.

Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Wisk in sour creme, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish bowls with asparagus tips.

"Guilt Free and Gourmet" Steak & Potatoes

Grilled NY Striploin, Potato Salad with Olives and Roasted Red Peppers and Grilled Zucchini with Kalamata Olives and Mint

Who said you have to feel stuffed after a nice steak with a couple of side dishes? We grilled off a 6oz (well trimmed) NY Striploin and paired it with a Mediterranean potato salad and zucchini and felt great afterwards. The key is portion control, and cutting out the high cal/high fat components that will give you that bloated "I just want to lay down" feeling.

Potato Salad with Olives and Roasted Red Peppers

Here's a guilt-free potato salad with no globs of heavy mayo to weigh you down. Mix up a sherry vinaigrette, then toss in the warm potato slices. Let them sit a few minutes before adding some chopped kalamata olives, roasted red peppers and Italian flat leaf parsley. You'll feel like you're having dinner in the Mediterranean! You can do the potato slices in a grill pan, but for maximum flavor you'll want to do them outside on the BBQ.

Potato Salad with Olives and Peppers

(Adapted from Gourmet Magazine)

Ingredients

3 garlic cloves
3 tablespoons Sherry vinegar
1 teaspoon salt
1/4 teaspoon dried hot red-pepper flakes
5 tablespoons olive oil
3 pound hot cooked small (2-inch) boiling potatoes, quartered
2/3 cup bottled roasted red peppers (4 ounces), rinsed, patted dry, and chopped
2/3 cup fresh flat-leaf parsley leaves
1/3 cup pitted brine-cured black olives, halved

Preparation

Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil. Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.

Grilled Zucchini with Black Olives and Mint

The mint in my herb garden is just starting to come in, so I was eager to try it out for the first time this year. I grilled some zucchini and tossed it with chopped black olives and the fresh mint. Wow, what a great combination of flavours. It's very buttery (zucchini), bright (mint) and savory (olives) at same time. You've gotta give this one a try!

Grilled Zucchini with Black Olives and Mint

(Adapted from Gourmet Magazine)

Ingredients

1/2 cup chopped Kalamata or other brine-cured black olives

1 1/2 pounds zucchini (about 3 large)

2 to 3 tablespoons olive oil

Salt and freshly ground black pepper

3 tablespoons coarsely chopped fresh mint leaves

1 tablespoon fresh lemon juice

Preparation

Prepare grill.

Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper, to taste.

Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy-ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice. Season with salt and pepper, to taste.

Long Point Surf & Turf

Recently my Aunt Donna and Uncle Jim hosted a get-together at their house. My parents were also able to make it, having made the long drive from Midland, Ontario a couple of days beforehand. Jim & Donna have a beautiful spot high on the north shore of Lake Erie. Their phenomenal view overlooks the lake as well as a nature preserve, which attracts a large variety of birds and other wildlife. This area of Ontario also provides our region with the bulk of high quality fruits and vegetables throughout the spring and summer months. We happened to be visiting during asparagus season, and as a reward for our good timing Jimmy had an entire bag for us courtesy of a neighbour down the road.

While we were enjoying the view all afternoon, Jim and my Dad had some beef ribs slowly roasting in the oven. Dad also brought an Arctic Char fresh from Nunuvik, NWT, which we were all excited to try. The Arctic Char has a thick, orange colored flesh and a consistency that reminds you of salmon. The skin looks like that of a trout. Donna coined the dinner "Long Point Surf & Turf".

To prepare the fish, we simply grilled it some with salt and pepper. Once off the grill we hit it with some grilled lemon juice and a bit more salt. This fish has an extremely fresh, clean flavour, with no discernible "fishy" taste. I'm not a big fish-guy, but this one is a real winner and I will try it the next time I see it on a menu. The bbq beef ribs were "fall-off-the-bone" perfect .... and the asparagus was tender and tasty. Great job everyone, and thanks for a memorable visit. Remember, you can click on the photos to see them full-size.

Sweet & Sour Striploin Kebabs and Mixed Greens with a Tangerine Lime Vinaigrette, Toasted Walnuts, Dried Cherries and Crumbled Blue Cheese

Here's a healthy low fat/low carb dinner for a weeknight that doesn't take a lot of effort to prepare. We baste the kebabs on the grill with a sweet and sour BBQ sauce to get them nice and sticky. The salad can be put together and plated prior to putting the kebabs on the grill - they'll only take 7 or 8 minutes.

Kebabs-

NY Striploin steaks trimmed of all fat and cut into thin 1" pieces

red onion

red, yellow and green pepper

your favorite steak seasoning

sweet BBQ sauce

Salad- toss together:

mixed greens

tangerine lime vinaigrette

toasted walnuts

crumbled blue cheese

sourdough croutons

dried cherries

A Kicked-Up Roadhouse Dinner

When is a standard Roadhouse dinner not a standard Roadhouse dinner? When you swap a salisbury steak for a Top Sirloin in a Mushroom, Shallot and Marsala Sauce. Now you're talking French bistro!

At first glance this looks like a pretty standard entree at any roadhouse or diner. But one taste and you'll know it's something quite different...

Top Sirloin with a Mushroom, Shallot & Marsala Sauce

Ingredients

• 4 Tablespoons olive oil

• 2 finely diced shallots, or 1 white onion, finely diced

• 1 1/2 pounds mushrooms, cleaned and sliced

• 1/2 cup flour

• 1 cup Marsala wine

• 1 cup beef stock

• 1 sprig of fresh thyme or 1/2 tsp dried

• 4 Top Sirloin steaks

• Salt and freshly ground black pepper

• 2 tablespoons unsalted butter

• 1/2 bunch fresh chives, optional

Directions

Begin the Marsala sauce by heating the olive oil in a deep saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Remove and set aside. Lightly dredge steaks in flour. Coat a very hot pan with oil (canola works better than olive oil). Sear steaks for 3 or 4 minutes until the meat is caramelized (you don't want them to cook through, just brown them). Remove meat and let it rest. Once the pan cools to a medium heat, add the reserved Marsala sauce and steaks. Cover and simmer for 2 hours, flipping steaks occasionally. After 2 hours, remove the lid and continue cooking down the Marsala sauce until it is reduced to a thick gravy.

Remove steaks and strain Marsala sauce. Whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the steaks, garnish with chopped chives, and serve.