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Creating Gluten Free and mostly healthy recipes

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Steak Sauce

June 10, 2014 by Peter Block 2 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

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.

AJ holding brush 500

Steak Sauce

75 degree 500

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

Ingred 500

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.

In pot 500

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.

Straining sauce 500

Straining Sauce

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

Strained pot 500

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.

Plated 500

Serve and enjoy!

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Filed Under: Sides Tagged With: sauce

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Comments

  1. Kristy

    June 11, 2014 at 7:34 pm

    This looks so perfect for steaks. Can’t wait to try it.

    Reply
    • Chef Peter Block

      June 12, 2014 at 7:39 pm

      Thx Kristy!

      Reply

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