Tired of food snobs who only put salt and pepper on steak? Haters gonna hate, but if you like steak sauce, these experts say you should never bottle up your feelings.
BBQ Dive Steak Sauce
Danielle Dimovski, competitive barbecue champion and host of BBQ Crawl on the Cottage Life channel, sauces her steak “to the next level of awesome!” by mixing 1 cup (250 ml) HP Sauce with 1/4 cup (60 ml) French dressing and 1/4 cup (60 ml) diced and sautéed onions. Fuss-free and delicious—that’s why the diva is a champ.
“There’s a bottle in my fridge right now,” says food stylist and cottager Ruth Gangbar. “It’s got that salty, savoury kick, and there’s always someone at the table who won’t eat a steak without it.”
Rufus Teague Touch ‘O Heat
Our grilling guy, David Zimmer, is a big fan of Rufus Teague sauces. “Some other sauces overdo the fake smoke, but Rufus Teague has good flavour and the right balance of sweetness and tang.”
Monkey Gland Sauce
Relax, monkeys, it’s just a name—like Frogmore Stew. Food editor Martin Zibauer perks up steak and other grilled meats with this easy-to-make South African sauce, which has a gingery bite and a rich, fruity tang.
- 1 tbsp vegetable oil (15 ml)
- 1/2 medium onion, diced
- 2 tbsp chopped ginger (30 ml)
- 2 cloves garlic, finely chopped
- 2 tbsp tomato paste (30 ml)
- 1/2-1 tsp hot sauce (2-5 ml)
- 2 tsp soy sauce (10 ml)
- 2 tbsp Worcestershire sauce (30 ml)
- 3 tbsp mustard (45 ml)
- 4 tbsp chutney (preferably Major Grey’s) (60 ml)
- 1 cup red wine (250 ml)
- 1 cup low-sodium beef broth (250 ml)
1. In a large saucepan, heat oil over medium heat. Sauté onion, ginger, and garlic until softened. Add tomato paste and cook, stirring, for about1 minute.
2. Add remaining ingredients. Bringto a boil and simmer, stirring occasionally, until reduced by half, about 15 minutes. Makes 1 1/2 cups (375 ml).