I decided to try to stay away from regular steak sauce by giving what is, basically, a compound butter a whirl on top of my steak. It was really good, especially with the fried veggies that I also topped the steak with. Oh. Yeah. That is a lot of butter. Yum.
Steak with Tarragon Butter
(adapted from a Better Homes & Garden Low-Carb book... I think)
1/4c butter, softened
1 clove garlic, minced
1tsp lemon juice
1/2tsp dried tarragon, crushed
2lb beef steak, cut into serving size pieces
Combine butter through tarragon. Refrigerate while grilling or broiling the steaks. Serve with the tarragon butter. Serves 6.