Grilled Modiga Strip Steaks with Peppermint Sauce

A plate of food with meat and vegetables on it.


NOTE:  My father, Bill Fiorino, would grill these steaks outside during the summer months.  The smell would permeate the neighborhood, and everyone knew these scrumptious steaks were on the grill.




  • 4 strip sirloin steaks
  • Lawry’s coarse ground garlic salt with parsley added
  • ½ cup extra virgin olive oil
  • 1 cup plain bread crumbs
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic, chopped
  • 1/4 cup fresh curly parsley, chopped
  • 1 teaspoon coarse sea salt
  • ¼ teaspoon ground black peper
Cuisine: Italian
Yield: Serves 4
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  1.  Rinse steaks in cool water.  Pat dry and sprinkle with garlic salt on both sides.   Pour olive oil in a large shallow dish and coat steaks on both sides.  Leave steaks in oil and set aside.
  1.  Mix bread crumbs, cheese, garlic, parsley, and salt and pepper.  Place the crumbs in a large shallow dish.  Dip the oil-coated steaks in bread crumb mixture on both sides.  Spray grill with cooking spray, and place on hot grill.  Grill the steaks about 2 to 3 minutes on each side.  Return steaks to large meat platter.  Serve with peppermint sauce.  Serves 4.