Sauces and Salsas for Steaks

A great steak can hold its own, but even for dyed-in-the-wool steak lovers, the taste can get just a little monotonous after the fifth or sixth piece. Ketchup, of course, is simply out of the question. But something with a bold flavor to match a grilled piece of meat can be a welcome change every few bites.

Besides, there’s usually some form of potato sitting at the edge of the plate, forlorn and waiting for a friend.

Of course, you can use these with any kind of grilled, broiled or pan-cooked beef; I just went for the alliteration in the title.

Sweet honey, spicy mustard and just a hint of bite from the onions make this a delicious accompaniment to grilled or broiled meat.

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Cuisines:
  • Prep Time : 15 min
  • Cook Time : 20 min
  • Ready Time : 35 min

Servings

6

Ingredients

  • 75 mililiters canola or vegetable oil
  • 500 grams red onions sliced
  • 500 grams yellow onions sliced
  • 250 grams scallions sliced, reserve greens
  • 350 grams leeks sliced
  • 285 grams honey
  • 75 mililiters white wine vinegar
  • 5 grams black pepper ground
  • 50 mililiters dijon mustard

Directions

  1. Saute red onions, yellow onions, the whites of the scallions and leeks for 4 minutes in oil until soft.
  2. Add honey and mustard. Heat to boiling, then reduce heat and simmer covered on low for 15 minutes.
  3. Add vinegar, black pepper and scallion greens. Stir, remove from heat.
  4. Serve at room temperature.

Posted in:
  • Ready Time : 0 min

Servings

Ingredients

  • 1 tablespoon oil
  • 2 clove garlic
  • 100 mililiters tomato sauce
  • 2 teaspoons oregano freshly chopped
  • salt and pepper

Directions

  1. In a large sauce pot, heat oil.
  2. Add garlic. Saute for 4 minutes. Don't let the garlic scorch.
  3. Add tomato sauce, oregano. Cook on low for 5 minutes.
  4. Season with salt and pepper. Serve warm.

Posted in:

Servings

Ingredients

Directions

A great steak can hold its own, but even for dyed-in-the-wool steak lovers, the taste can get just a little monotonous after the fifth or sixth piece. Ketchup, of course, is simply out of the question. But something with a bold flavor to match a grilled piece of meat can be a welcome change every few bites. Besides, there's usually some form of potato sitting at the edge of the plate, forlorn and waiting for a friend. Of course, you can use these with any kind of grilled, broiled or pan-cooked beef; I just went for the alliteration in the title. [recipe-show recipe="four-onion-confit" template="recipe-inpage"] [recipe-show recipe="pizzaiola-sauce" template="recipe-inpage"] [recipe-show recipe=" cajun-trinity-salsa" template="recipe-inpage"] [recipe-show recipe="sauce-chasseur-hunters-sauce" template="recipe-inpage"]  

Posted in:
Cuisines:
  • Ready Time : 0 min

Servings

Ingredients

  • 2 teaspoons margarine
  • 75 grams mushrooms sliced
  • 10 grams shallots minced
  • 225 mililiters red wine
  • 150 mililiters water or stock
  • 100 grams tomatoes cubed
  • 5 grams tarragon fresh

Directions

If you've just pan-seared a steak, use that pan instead of a saucepan. The fond stuck to the bottom of the pan will enhance the flavor of the sauce.
  1. In a pan, heat the margarine over medium heat until slightly bubbling. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.
  2. Add the wine, continue cooking until the liquid boils, then lower the heat and simmer until the 3/4 of the liquid has evaporated.
  3. Add the water or stock and the diced tomato, then lower heat to a simmer and reduce for about 5 minutes.
  4. Stir in the chopped tarragon and serve right away.

 

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