Steak Sauce

Steak Sauce

A tangy, dark simmered sauce with raisins and spices for topping grilled steak.

Total 45 min Makes 16 oz Calories 28/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This simmered sauce blends ketchup, raisins, and vinegar with warm spices into a tangy, slightly sweet condiment. Simmering melds the sharp vinegar and rich tamarind-like raisin flavor into a glossy, pourable sauce. It keeps well in the fridge and makes a flavorful finishing touch for grilled or pan-seared steak.

Ingredients

  • 1 cup cups ketchup
  • 1/3 cup cup raisins
  • 1/4 cup cup water
  • 3 tablespoons tablespoons distilled white vinegar
  • 2 tablespoons tablespoons worcestershire sauce
  • 2 tablespoons tablespoons yellow mustard
  • 2 tablespoons tablespoons packed brown sugar
  • 1 tablespoon tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon teaspoon onion powder
  • 1/2 teaspoon teaspoon ground black pepper
  • 1/4 teaspoon teaspoon ground allspice
  • 1/4 teaspoon teaspoon cayenne pepper
  • 1/4 teaspoon teaspoon salt

Method

  1. Combine the raisins and water in a small bowl and let them soak while you measure out the remaining ingredients, about 10 minutes.

  2. Pour the raisins and their soaking water into a blender and blend until smooth, scraping down the sides as needed.

  3. In a 6-quart saucepan, whisk together the raisin puree, ketchup, vinegar, worcestershire sauce, mustard, brown sugar, lemon juice, minced garlic, onion powder, black pepper, allspice, cayenne, and salt.

  4. Bring the mixture to a gentle simmer over medium heat, stirring frequently.

  5. Reduce the heat to low and simmer uncovered, stirring occasionally, until thickened and glossy.

  6. Remove from heat and let cool to room temperature; the sauce will thicken further as it cools.

  7. Transfer to a jar or airtight container and refrigerate; flavor deepens after a few hours and the sauce keeps for up to 2 weeks.

Rate this recipe

★ 3.9 (1)

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    Steak Sauce

    This simmered sauce blends ketchup, raisins, and vinegar with warm spices into a tangy, slightly sweet condiment. Simmering melds the sharp vinegar and rich tamarind-like raisin flavor into a glossy, pourable sauce. It keeps well in the fridge and makes a flavorful finishing touch for grilled or pan-seared steak.

    45 min 16 oz 28 cal

    Ingredients

    • 1 cup cups ketchup
    • 1/3 cup cup raisins
    • 1/4 cup cup water
    • 3 tablespoons tablespoons distilled white vinegar
    • 2 tablespoons tablespoons worcestershire sauce
    • 2 tablespoons tablespoons yellow mustard
    • 2 tablespoons tablespoons packed brown sugar
    • 1 tablespoon tablespoon lemon juice
    • 1 clove garlic, minced
    • 1/2 teaspoon teaspoon onion powder
    • 1/2 teaspoon teaspoon ground black pepper
    • 1/4 teaspoon teaspoon ground allspice
    • 1/4 teaspoon teaspoon cayenne pepper
    • 1/4 teaspoon teaspoon salt

    Method

    1. 1

      Combine the raisins and water in a small bowl and let them soak while you measure out the remaining ingredients, about 10 minutes.

    2. 2

      Pour the raisins and their soaking water into a blender and blend until smooth, scraping down the sides as needed.

    3. 3

      In a 6-quart saucepan, whisk together the raisin puree, ketchup, vinegar, worcestershire sauce, mustard, brown sugar, lemon juice, minced garlic, onion powder, black pepper, allspice, cayenne, and salt.

    4. 4

      Bring the mixture to a gentle simmer over medium heat, stirring frequently.

    5. 5

      Reduce the heat to low and simmer uncovered, stirring occasionally, until thickened and glossy.

    6. 6

      Remove from heat and let cool to room temperature; the sauce will thicken further as it cools.

    7. 7

      Transfer to a jar or airtight container and refrigerate; flavor deepens after a few hours and the sauce keeps for up to 2 weeks.