Tangy Steak Sauce Recipes
STEAK SAUCE
The most flavorful homemade Steak Sauce is made with just a handful of simple ingredients and takes only 15 minutes. It tastes so much better than the store-bought steak sauce.
Provided by Cindy
Categories Condiments
Time 15m
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, add all ingredients.
- Bring to boil and then let it simmer for about 10-15 minutes, stirring occasionally.
- Have a quick taste-test. Add sugar if you'd like the sauce to be slightly sweeter. Cook the sauce until it is thick enough to coat the back of a spoon.
- Transfer the sauce to a jar and let it cool before serving
Nutrition Facts : Calories 46.87 kcal, Carbohydrate 10.72 g, Protein 0.85 g, Fat 0.28 g, SaturatedFat 0.03 g, Sodium 259.34 mg, Fiber 0.69 g, Sugar 8.08 g, ServingSize 1 serving
TANGY GARLIC STEAK
Quick and easy with few ingredients. Great for an on-the-fly marinade. Tangy Italian dressing and Worcestershire are used to accentuate the natural flavor of the cut, while the minced garlic provides a delectable rich flavor.
Provided by Beav
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Score the steaks lightly on both sides using a sharp knife. Place in a shallow baking dish. Pour the Italian dressing and Worcestershire sauce over them, and sprinkle with garlic. Rub the marinade into the steaks using the back of a spoon or fork. Turn steaks over, and repeat on the other side. Marinate in the refrigerator for 2 to 24 hours.
- Preheat a grill to medium-high heat. Oil the grate lightly with a paper towel dipped in olive oil.
- Grill steaks for about 6 minutes per side, or to desired doneness. Season with salt and pepper to taste before serving.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 7.3 g, Cholesterol 121 mg, Fat 37 g, Protein 37.7 g, SaturatedFat 10.8 g, Sodium 1041.3 mg, Sugar 5 g
DEVIL'S STEAK SAUCE
A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique.
Provided by Bernard Montgomerie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
Nutrition Facts : Calories 62.1 calories, Carbohydrate 15.9 g, Fiber 0.1 g, Protein 0.1 g, Sodium 232.2 mg, Sugar 14 g
TANGY STEAK SAUCE
Steps:
- Mix 2 teaspoons lemon zest, 1/4 cup molasses and 1/8 teaspoon cayenne with 1 cup steak sauce.
SPICY SWEET STEAK SAUCE
This sauce is sweet and spicy, and can be thick or thin depending on how long you cook. **I discovered that you can substitute half ketchup for half the Worcestershire to cut the heat. Thats the way my DH prefers it, but I still love it spicy.
Provided by georgi
Categories Sauces
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Combine above ingredients in a sauce pan. Bring to a slow boil, whisk or stir until desired consistency 2-5 minutes.
- Serve warm. Will thicken a bit more as it cools.
Nutrition Facts : Calories 154.1, Sodium 685, Carbohydrate 41.1, Fiber 0.1, Sugar 33.7, Protein 0.2
SPICY STEAK SAUCE
Have you ever started grilling a nice, juicy steak, expecting to serve it with some steak sauce, when you discover you are out of it? Well, here's a quick solution to that dilemma. Never be without steak sauce again!
Provided by JackieOhNo
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Whisk together all ingredients in a bowl.
Nutrition Facts : Calories 421.5, Fat 1.9, SaturatedFat 0.2, Sodium 4519.2, Carbohydrate 106.6, Fiber 1.8, Sugar 90.7, Protein 5.4
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From foodandwine.com
5/5 Total Time 50 minsServings 6
- Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended; keep warm.
- Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.
GRILLED STEAK WITH SPICY CHIMICHURRI SAUCE - FORK KNIFE SWOON
From forkknifeswoon.com
Reviews 4Total Time 30 minsServings 4
- In advance, make the chimichurri: Add the parsley, cilantro, shallot, jalapeño, garlic, crushed red pepper, salt and pepper to a food processor. Pulse for 5-10 seconds to combine. With the food processor running, slowly add the vinegar and then the olive oil until blended. Set aside.
- Prior to cooking, let the steaks sit out for about 30 minutes to bring them to room temperature. Season with salt and pepper. Drizzle with the balsamic vinegar and just enough olive oil to coat.
- Heat a grill-pan over medium heat. Add the steaks to the pan. Cook 4-5 minutes, then flip the steaks and cook an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking. Remove from the pan, and let rest about 5 minutes. Slice the meat in thin strips and drizzle with the chimichurri sauce. Serve immediately, with more chimichurri sauce on the side.
SPICY SIRLOIN STEAK WITH CHIPOTLE SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 192 per servingTotal Time 20 mins
- Heat olive oil in a large nonstick skillet over medium-high heat. Add steak; cook 3 to 4 minutes on each side or until desired degree of doneness. Remove steak from pan, and keep warm.
- Combine 3/4 cup broth and next 3 ingredients; add to pan, and cook 4 minutes, scraping pan to loosen browned bits.
- Combine flour and remaining 1/4 cup broth, stirring with a whisk. Add to pan; cook 1 minute or until slightly thickened. Remove from heat. Cut steak diagonally across grain into thin slices. Serve with chipotle sauce.
TANGY BEEF STIR-FRY - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Cuisine Asian/IndianCategory EntréeServings 4Total Time 35 mins
- Combine bell pepper and snow peas in medium bowl. Combine vinegar, chili sauce and soy sauce in small bowl. Add 2 teaspoons vinegar mixture to vegetables; toss to coat. Set aside vegetable mixture. Reserve remaining vinegar mixture.
- Reserve ramen noodle seasoning packets for another use. Break ramen noodles into large chunks. Prepare according to package instructions; drain. Combine noodles with 1 cup vegetable mixture; set aside. Reserve remaining vegetable mixture.
- Meanwhile, cut beef Steak lengthwise in half, then crosswise into 1/8-inch thick slices. Combine beef, ginger and cornstarch in medium bowl. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet.
- Add reserved vinegar mixture to skillet; cook and stir 30 to 60 seconds or until sauce thickens slightly. Return beef back to skillet; stir to combine. Serve over noodle mixture. Garnish with reserved vegetable mixture.
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From foodandwine.com
5/5 (476)Total Time 1 hrServings 8
- In a mini food processor, combine the basil, cilantro, garlic, sambal oelek and fish sauce and pulse until finely chopped. Add the lemon and lime zests and oil and pulse until fairly smooth.
- Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
- Light a grill. Grill the steaks over moderately high heat, turning occasionally, until medium-rare, about 6 minutes for skirt steak and 12 minutes for the flank. Let the steaks rest for 5 minutes, then thinly slice across the grain and serve.
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From bbcgoodfood.com
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- Chimichurri. 10 mins. Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick. It's the perfect balance for a rich steak.
- Béarnaise sauce. 20 mins. If you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged Béarnaise. Put 2 egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add 1 tsp tarragon vinegar.
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