Growing up my friends would often joke around when they opened my parent’s refrigerator because it was jam packed with condiments. No kidding. There were four different ketchup, nine different kinds of mustard, and an array of so many other sauces. It was their idea of having fun when vacationing out of town and frequenting the local stores to see what they had stocked on their condiment shelves. I must admit that I pretty much do the same when I go to stores. The condiment aisle could possibly be my favorite aisle in the store, and recently I have been thinking about steak sauce. I am not sure why, because I love my steaks pretty plain, seasoned only with a bit of salt and pepper, or my homemade steak rub.
So this past weekend, I used up a lot of my leeks from my garden with some potatoes, and it was screaming at me to pair them up with a nice, grilled steak. As I had my mind on the standard A1 steak sauce, for a reason I do not know, I decided to think of those tangy flavors of that childhood steak sauce, and make my own. I am so glad that I did. My wife told me to bottle this up and sell it, it was just that good.
- 2 cups of ketchup
- 3 cloves of garlic, minced
- 1/2 cup of red onion, chopped
- 2 tbsp dijon mustard
- 1/2 cup of lemon juice
- 1/2 cup of water
- 1/4 cup of Worcestershire sauce
- 1/4 cup of white vinegar
- 1/4 cup of soy sauce
- 1/4 cup of light brown sugar
- 1/2 tsp cracked black pepper
That’s it. Simple ingredients that yield the greatest flavors. Begin by adding everything to your sauce pan, and simmer for 20 minutes. Remove, and pour the sauce into a blender.
Be careful here as when you add any hot mixture to a blender and cover, it creates an enormous amount of pressure, so once you place on the lid, cover with a towel and hold down, pulsing down into a nice puree. Serve in a small bowl at the table, and drizzle it all over the steak.
I call it a steak sauce, but lately, this sauce is going great with pretty much everything. Enjoy.