Dishing Up the Dirt

Grilled Steak with Charred Leek & Herb Sauce

Warning–This sauce/dip is absolutely spoon worthy and if you aren’t careful, you’ll be eating it by the spoonful before dinner is ready! Seriously, this is our new favorite sauce for grilled steaks and if you’re feeling like a vegetable main you can serve this spooned over grilled zucchini, eggplant or even as a dip for crackers and raw veggies. It’s versatile and delicious and we loved dolloping a bit of it over grilled rib eyes for a quick weeknight dinner.  I hope you all love this recipe as much as we do. We’ve got a lot of leeks coming out of the ground here at the farm and our CSA members are receiving lot’s of them in their weekly boxes these days so we’re happy to share this leek “heavy” recipe with everyone!

Cheers from Tumbleweed Farm

Grilled Steak with Charred Leek & Herb Sauce

Prep Time: 15 minutes    Cook Time: 20 minutes    Serves: 4

Charred Leek & Herb Sauce
  • 2 tablespoons unsalted butter or ghee
  • 3 leeks, thinly sliced into rounds (white and pale green parts only)
  • 1 clove of garlic, minced
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons red wine vinegar
  • 1/4 cup minced parsley
  • 2 tablespoons minced dill
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • oil for greasing the grill grates
  • 4 bone-in rib eye steaks,
  • salt and pepper


  1. Heat the butter in a cast iron pan over medium-high heat. Once hot add the chopped leeks and cook, stirring often until browned and beginning to crisp up a bit, about 7-9 minutes, keep an eye on the leeks to make sure they don't totally burn. Add the garlic and cook, stirring often for about 1 minute longer. Remove from the heat and once cooled down a bit add to a medium sized bowl. Add the mayo, sour cream, red wine vinegar, herbs, oil and plenty of salt and pepper. Whisk until well combined. Taste for seasonings and adjust as needed.
  2. Let steaks stand at room temperature for 20 minutes then season with plenty of salt and pepper.
  3. Heat a well oiled outdoor grill to high heat. Grill the steaks for about 6-8 minutes per side (for medium-rare). Let the steaks rest for about 5 minutes before serving with the charred leek sauce.


*Use this recipe as a guide. Adjust measurements and ingredients as necessary

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