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One steak, three sauces

Yes, you can too get creative with steak. Here's how:

> Grilled Steak With Three Sauces

1 thick porterhouse steak, about 3 pounds

2 teaspoons each: salt, freshly ground pepper

Sauces below

Prepare a grill for direct high heat. Season steak with salt and pepper. Grill the steak 5 minutes; turn. Grill to desired degree of doneness, about 8-10 minutes. Set aside 5-10 minutes before slicing. Makes 4 servings

Mustard-butter sauce: Mash 1/2 stick ( 1/4 cup) softened unsalted butter with 1/4 cup Dijon mustard to make a smooth, thick paste; season with 1/2 teaspoon freshly ground black pepper. Makes 1/2 cup.

Teriyaki sauce: Whisk together 1/4 cup teriyaki sauce, 1 tablespoon white vinegar, 1 teaspoon toasted sesame oil and 1/4 teaspoon Chinese chili sauce in a small bowl. Makes about 1/4 cup.

Parsley sauce: Combine 1 bunch flat leaf parsley, 3 chopped cloves garlic, 1/4 cup olive oil and 1/2 teaspoon salt in a food processor or blender. Pulse until sauce is coarsely textured. Makes 3/4 cup.

Nutrition information per serving (with 1 tablespoon of each sauce): 694 calories, 67 percent of calories from fat, 51 g fat, 19 g saturated fat, 152 mg cholesterol, 5 g carbohydrates, 51 g protein, 2,286 mg sodium, 1 g fiber

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. You can also e-mail

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