When you have a good steak, you do not have to do too much with it.  But the chef in me always wants to try something.  So this time I tried a steak sauce to compliment the steak.  What I liked about the preparation for this sauce is that the ingredients are marinated in the sauce and then the sauce is strained to make a super smooth consistency.  Normally, when I make a BBQ sauce, the onions and the like are left in and not strained out.  I really enjoyed the sauce.  It is sweet. I think a steak sauce needs to be sweet.  Then, the you still taste the steak and the steak sauce balances well with the steak.

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Steak Sauce

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INGREDIENTS (adapted from Simply Scratch):

1 Yellow Onion, chopped
2 cloves Garlic, minced
1 cup Ketchup
1 medium sized Lemon, juiced
1/4 cup Worcestershire Sauce
1/4 cup White Wine Vinegar
1/4 cup water
2 to 3 tablespoons Tamari
2 tablespoons Dark Brown Sugar
1 tablespoon {heaping} Dijon Mustard

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Ingredients

DIRECTIONS:

In a sauce pan combine the chopped onion, garlic and the rest of the ingredients.  Bring to a boil, reduce the heat to medium/medium-high and simmer for 30 minutes stirring occasionally.

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In Pot Simmering

Pour the thickened sauce through a mesh strainer into another bowl to catch the onions and garlic. Use a spatula to push the sauce through the strainer.

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Straining Sauce

Return to the sauce pan and simmer on low heat for 5 – 10 minutes.

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Let the steak sauce cool before transferring to an airtight container and into the fridge.  Store in the fridge.  The sauce will be good for three weeks.

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Serve and enjoy!