Grilled Steak Sauces
Whether you’re grilling steak for a special occasion or just a quick dinner, there are few things that can elevate grilled steak to new heights than a delicious sauce.
The good news is that most of these sauces are easy to make at home. All you need are a few ingredients and a little bit of time, so you can enjoy a mouthwatering meal with minimal effort.
Garlic Butter Sauce
Garlic butter sauce is a classic steakhouse condiment that’s easy to make at home. It’s quick to prepare and adds incredible flavor to grilled steak.
This is a simple recipe made from melted butter, minced garlic, salt and parsley. You can also add a squeeze of lemon to give it a little extra zing.
You can serve it with your grilled steak or toss it with pasta for a delicious dinner. It’s also great as a dipping sauce for pizza crust or a topping for roasted vegetables like carrots or cauliflower!
It’s a cinch to make and will last in an airtight container in the fridge for up to 5 days. Or you can freeze individual portions and reheat them over low heat when you’re ready to use it.
Mushroom Cream Sauce
Mushroom cream sauce is a creamy, delicious and easy way to add depth and flavor to your steak. It is also great over pasta or on grilled chicken and shrimp.
To make mushroom cream sauce at home, saute mushrooms and garlic in a wide pan with some oil or butter until they are golden brown. Remove the thyme sprigs (if you have them) and then stir in beef broth, red wine and heavy cream.
When the sauce comes to a boil, reduce the heat and simmer for 5-8 minutes or until the liquid has reduced and thickened to a consistency that coats the back of your spoon. If the sauce is too thin, whisk in a bit of flour or cornstarch.
Chimichurri is a South American sauce that’s great on grilled steak. It’s similar to pesto, but instead of using nuts or cheese, it relies on red wine vinegar to add a lot of acidity and fresh flavor.
Aside from being an excellent marinade for grilled meat, chimichurri also works well on salads or as a dipping sauce for charred bread. It’s easy to make at home, too.
Start by chopping up parsley, cilantro, and garlic with a sharp knife. Transfer the herbs to a food processor and pulse a few times until they’re finely chopped, but not completely smooth.
Then, drizzle in olive oil while the processor is running, making sure not to over process the chimichurri. This helps it to emulsify and achieve the correct texture.
Then, season with salt and pepper. You can serve chimichurri right away or store it covered in the refrigerator for up to 24 hours or in the freezer for up to two weeks.
Salsa verde is a classic Mexican sauce made with tomatillos, serrano peppers, cilantro, and onions. It’s a versatile sauce that pairs well with many different meals!
This roasted tomato salsa verde is a delicious and easy way to add flavor to your meals. It’s great on tacos, grilled fish and chicken, and on eggs!
Tomatillos, also known as husk tomatoes or green tomatoes, are a small fruit that are hidden within a papery husk. They’re tangy and slightly acidic and they’re less sweet than tomatoes, which makes them a perfect base for this tasty salsa.
To make the salsa, char-roast the tomatillos, jalapenos, and garlic for a few minutes. This tames their bite and softens them a bit so they blend easier. Rinse the onions and blend with the other ingredients, adding a splash of water to keep it at a good consistency.