CHEF'S STEAK SAUCE
Recently on vacation we ate at a wonderful restaurant. The steak I ordered had a magnificent sauce poured over it. I ordered it two nights in a row it was so good. I asked the waiter if he knew what was in it and was shocked when he came back 5 minutes later with the recipe. I have had to scale it down due to the fact that the original recipe make about 4 gallons! I freeze left leftovers in additional containers.
Provided by Karen Dean Covington
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h15m
Yield 64
Number Of Ingredients 16
Steps:
- Pour the apple juice, vinegar, soy sauce, molasses, water, and lemon juice into a large pot. Add the ginger, cayenne pepper, mustard, cloves, jalapeno, onion, peppercorns, garlic, horseradish, and bay leaves. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally until the sauce has reduced to half its original volume, about 2 hours. Strain through a fine sieve and cool before serving.
Nutrition Facts : Calories 42.8 calories, Carbohydrate 10.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 343.1 mg, Sugar 7.8 g
STEAK SAUCE A-1 STEAK SAUCE
If a steak is good it doesn't need any sauce -- just some garlic butter and a dusting of salt is best. Anything else -- even my favorite BBQ sauce -- just covers up the real taste.
Provided by Timothy H.
Categories Sauces
Time 17m
Yield 1 cup
Number Of Ingredients 8
Steps:
- 1. Bring to a boil for 2 minutes stirring.
- 2. Remove from heat. Allow to cool to lukewarm.
- 3. Put mixture in a blender till it is pureed. Pour in bottle.
- 4. Cap tightly and refrigerate to use within 90 days.
EASY HOMEMADE A1 STEAK SAUCE RECIPE [COPYCAT]
In no time, you can make your own copycat A1 Steak Sauce at home using only natural ingredients! Delicious and simple homemade steak sauce!
Provided by Jamasine J
Categories Marinades
Time 25m
Number Of Ingredients 13
Steps:
- Except for the orange, combine all of the ingredients in a saucepan.
- Squeeze the orange juice into the saucepan, followed by the juiced orange segments.
- Bring to a boil, then reduce to a simmer for 5 minutes. Remove and discard orange segments after 5 minutes.
- Continue to simmer for 10 minutes, stirring occasionally. Strain the mixture through a fine mesh strainer into a measuring cup or other container.
- Push all of the liquid out of the chunky bits with a spoon or spatula.
- Return the sauce to the pan and bring it back up to a simmer. Reduce for another 5 to 7 minutes, stirring occasionally, or until desired thickness is reached.
- It is important to note that the sauce tastes different when it is warm, so allow it to cool completely before adjusting the spices. Enjoy!
Nutrition Facts : ServingSize 12 servings, Calories 39 kcal, Sugar 4g, Sodium 259mg, Fat 1g, Carbohydrate 9g, Protein 1g
STEAK SAUCE
This is a steak sauce similar to my favorite brand. Great on steaks, burgers, even fries!
Provided by Ron Shepherd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.
Nutrition Facts : Calories 28.8 calories, Carbohydrate 7.1 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, Sodium 434.4 mg, Sugar 6 g
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
FAMOUS STEAK SAUCE (LIKE A-1) COPYCAT / CLONE
From "About.Com". Great for those who can't find American A-1 sauce. Did you know that Canadian A-1 is TOTALLY different from the American version even though the bottles look the same? I found this out while at a steak house in Toronto. The Canadian version is much sweeter and redder that the US version.
Provided by BETHANY T.
Categories Sauces
Time 25m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients into a small pan and bring to a low simmer.
- Simmer over low heat for 15 minutes.
- Strain into a bowl by pouring through a fine mesh strainer, pushing raisins with the back of a spoon to release all juices.
- Allow to cool completely before seasoning to taste with salt and pepper. It tastes different when its hot.
- Enjoy with your favorite steak!
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