What makes steak ordered at a restaurant taste so much better than steak prepared at home? Many times it’s because of the finish! Steakhouses offer all sorts of sauces and add-on’s that make a basic piece of grilled meat taste so much more special. Today I’m sharing three super easy steak sauce recipes that will amp up your next cookout with family or friends!
These sauces require a bit of prep work but can largely be made ahead of time and the recipes themselves are easy to execute. Truthfully, when cooking for myself I sometimes get a bit lax in separating herbs from stems and taking the time to chop things really finely. For company, don’t slop the chop! Take the few extra minutes required to do things right and use only the leaves of herbs and keep chopping until you have a nice and evenly fine mix.
Original recipe from Bon Appetit
I fell in love with chimichurri while on a trip to Argentina, where it’s served with nearly everything there. Fresh and flavorful, it’s easy to make at home and will keep in the fridge for a couple of weeks.
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 3–4 garlic cloves, thinly sliced or finely chopped
- ½ cup red wine vinegar
- 1 tsp. kosher salt
- ½ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 Tbsp. finely chopped fresh oregano
- ¾ cup extra-virgin olive oil
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Spoon over grilled meat.
Alternate: Use as Marinade
Set aside 1/2 cup of the sauce for dipping. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Then, cover and chill at least 3 hours or up to overnight. Remove meat from marinade, pat dry, and grill.
Cowboy Butter Sauce
Original recipe from Pinterest
This recipe caught my eye on Pinterest and I just recently tried it out for the first time. It’s a winner! The red pepper gives a nice spice and it’s just as tasty over potatoes as it is with grilled meats.
- 4 tablespoons butter, melted
- Juice and zest of half a lemon
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard (NOTE: Use a bit more if you prefer a thicker sauce)
- Pinch of cayenne pepper
- 1/4 teaspoon paprika
- 2 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 2 teaspoons minced fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
In a small bowl, combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk the sauce to combine. Stir in parsley, chives, crushed red pepper flakes, and thyme and season with salt and pepper. Serve with grilled meats.
Red Wine Balsamic Sauce
- 1 cup dry red wine
- 1 cup good quality balsamic vinegar
- 1 tablespoon finely chopped fresh rosemary
Pour red wine and balsamic vinegar into a small saucepan. Add rosemary leaves and bring to a simmer. Simmer until thickened and reduced by half, 15 to 20 minutes. Season with salt and pepper. Great to make in advance and simply reheat.
If you’re out to really impress, add even a few more options for a spectacular buffet-style set-up of add-on’s. My next few choices would include a bowl of crumbled blue cheese, a bowl of beautifully caramelized onions and a bowl of sauteed mushrooms. Check out more Natty Gal favorite recipes here.
Enjoy this last long weekend of the summer season! And until next time – keep it simple, keep it stylish, make it satisfying!