Peppercorn, mushroom, béarnaise — as great as the classics sauces are, sometimes it’s good to mix it up a little. If you seriously love cooking (and eating) steak, the chances are you’ve done the usual suspects to death by now. Time to step out of your comfort zone with these three completely different takes on the steak sauce. You may find that these truly original accompaniments even wind up becoming your future go-to steak dinner favourites.
Chili and Lime Salsa Verde
A South American-influenced, flavour-packed gem that elevates steak with the divine freshness of lime and the addictive warmth of Jalapeño peppers.
A million miles from a congealed, creamy sauce, this perfectly compliments the smokiness of barbecued or flame-grilled steak.
- 5 jalapeño peppers
- 1 teaspoon salt
- 1 small white onion, finely diced
- 4 large garlic cloves, chopped
- 3 limes, juice only
- ½ bunch flat-leaf parsley, chopped
- Simply combine all ingredients and blend to the consistency of a wet paste. Can be served immediately, or prepared in advance and refrigerated until needed.
- Serve in a large bowl in the centre of the table. That more ish chili tang is sure to have you coming back for more!
Red Pepper and Garlic Chutney
This warm chutney is quick and easy to prepare, but seriously big on flavour. A real tangy treat!
Leave the vegetables with a little bite for a great texture contrast with soft, melt-in-the-mouth steak.
- 1 tablespoon olive oil
- ½ large white onion, chopped
- ½ red bell pepper, chopped
- ½ large garlic clove, chopped
- 2 teaspoon brown sugar
- 1 small knob of butter
- 2 teaspoon balsamic vinegar
- Heat the oil in saucepan over a medium heat. Add the onion, red pepper and garlic and soften for about five minutes.
- Add the brown sugar and cook for a further ten minutes, stirring occasionally.
- Next reduce the heat slightly and add the butter and vinegar to the saucepan, and cover. After about five more minutes of gentle cooking, serve with the freshly-cooked and rested steak
Sticky Raspberry and Red Wine Glaze
This fruity number is left-field enough to pleasantly surprise even the most steak-weary of dinner guests.
Cook with a decent quality drinking wine, then drink the rest with the meal.
- ½ cup red wine
- 2 tablespoons seedless raspberry jam
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato ketchup
- 5 drops Tabasco sauce
- Pour the red wine into a saucepan over medium-high heat, and simmer for five minutes until the alcohol has cooked off and the liquid has begun to reduce.
- Add the jam, sugar, Worcestershire sauce, tomato ketchup, and Tabasco, and stir until combined. Bring to the boil for a moment, then reduce heat to low, and simmer for 10 minutes, or until the sauce is thick and shiny.
- Slather all over the cooked, well seasoned steak.