Homemade Steak Sauce
Brit-Style Steak Sauce
Ingredients:
1 cup balsamic vinegar
1/2 cup malt vinegar
1/3 cup Worchestershire sauce
3 tbsp tomato paste
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1/2 tsp salt
Directions:
1. Boil balsamic vinegar in a large, wide frying pan over high until reduced by half, 2 to 3 min.
2. Add remaining ingredients to pan.
3. Continue boiling, whisking often, until slightly thickened and reduced to 1 cup, 2 to 4 more min.
4. Cool completely.
Makes 1 cup
Per tbsp: 27 calories, 6 g carbs, 135 mg sodium.
Switch It Up
Three variations to switch it up
1. Devil's steak sauce: Whisk in 2 tbsp Tabasco sauce with remaining ingredients to add heat to your meat.
2. Port steak sauce: Whisk in 1/4 cup port with remaining ingredients for a grown-up take on steak.
3. Teppanyaki sauce: Whisk in 1/4 cup teriyaki sauce with remaining ingredients for a touch of Asian flare.
Four ways to use it: Marinating & basting
1. Chicken-wing baste: Prick 1 kg chicken wings with a fork. Marinate with 1/2 cup brit-style steak sauce (previous slide). Refrigerate at least one hour. Preheat barbecue to medium. Oil grill. Barbecue wings, with lid closed, brushing with 1/2 cup more sauce halfway through, until wings are cooked, about 12 min.
2. Five-alarm burgers: Preheat barbecue to medium. Whisk 1/3 cup devil's steak sauce (above) with 1/3 cup dried bread crumbs, 2 sliced green onions, 1 finely chopped seeded jalapeno and 1/4 tsp salt in a large bowl. Crumble in 450 g ground beef. Mix until just combined. Do not over-mix. Shape into 4 burgers, each about 1 in. thick. Oil grill, then barbecue burgers, with lid closed, until cooked through, 5 to 6 min. per side.
3. Port grilled mushrooms: Preheat barbecue to medium-high. Grill whole mushrooms until cooked through, basting often with port steak sauce (above). Transfer to platter and sprinkle with chopped parsley.
4. Grilled tofu teppanyaki: Soak skewers in water for 30 min. Pat 340 g firm tofu dry with paper towels. Cut into large cubes and marinate with 1/2 cup teppanyaki sauce (above) in a freezer bag. Refrigerate for 4 hours or overnight. Preheat barbecue to medium. Thread tofu alternately with yellow zucchini and red onion chunks onto skewers. Oil grill and barbecue skewers until tofu is hot and veggies are cooked, 2 to 3 min. per side.
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