sauce

House Steak Sauce

Name: House Steak Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: about 480 ml (2 cups)
Ingredients: 60 ml (¼ cup) onion, chopped small; 60 ml (¼ cup) tomato paste; 170 ml (¾ cup) raisins; 475 ml (2 cups) water; 1 tsp garlic, minced; 2½ tbsp roasted garlic paste; 140 ml (½ cup) sherry vinegar; ¼ apple, peeled and diced; ¾ tsp mustard powder; 2 tbsp brown sugar; 1½ tbsp salt and pepper mix; ¼ tsp soy sauce; ¼ tsp fish sauce; ¾ tsp sherry wine; ¾ tsp salt

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Prep

20 min

Cook

30–45 min

Total

1 hr 5 min

Serves

about 480 ml (2 cups)

Dark, complex, and a little sweet with raisins and sherry, this is a house steak sauce with serious depth. The raisins might look unusual but they cook down completely and give the sauce a slow sweetness that rounds out the vinegar.

Ingredients

60 ml (¼ cup) onion, chopped small
60 ml (¼ cup) tomato paste
170 ml (¾ cup) raisins
475 ml (2 cups) water
1 tsp garlic, minced
2½ tbsp roasted garlic paste
140 ml (½ cup) sherry vinegar
¼ apple, peeled and diced
¾ tsp mustard powder
2 tbsp brown sugar
1½ tbsp salt and pepper mix
¼ tsp soy sauce
¼ tsp fish sauce
¾ tsp sherry wine
¾ tsp salt

Instructions

1
Heat oil in a heavy-bottomed pot over medium heat. Add onions and cook, stirring occasionally, until golden brown and soft.
2
Add tomato paste and stir constantly until it turns a deep reddish-brown, about 5–8 minutes.
3
Add all remaining ingredients and stir to combine.
4
Simmer over low heat, stirring occasionally, until the sauce reaches your desired thickness.
5
Remove from heat and blend smooth with an immersion blender or transfer to a standing blender.
6
Cool to under 5 °C (41 °F) promptly.
7
Label, date, and refrigerate.

Cook's Note

Cooking the tomato paste in the pan until it darkens and sticks slightly is an important step, it removes the raw, flat taste of straight paste and adds a roasted, slightly sweet depth. Don't rush it.

Best Served With

As a steak sauce or dipping sauce for grilled or pan-cooked beef. Also works well as a glaze for pork ribs in the last 30 minutes of cooking.

Why This Recipe Works

Raisins add concentrated sweetness that balances a very acidic sherry vinegar without making the sauce taste sugary. Both garlic forms, minced fresh and roasted paste, give you sharpness and depth at the same time. Fish sauce and soy sauce add savory depth without being identifiable.

Make It Yours

Add a tablespoon of Worcestershire for a more classic steak sauce flavor
Add a chipotle in adobo for smokiness
Reduce the sherry vinegar by half for a milder, less acidic sauce

Leftover Strategy

Keeps covered and refrigerated for up to 2 weeks. Freezes well for up to 3 months.

Want to impress guests with this dish? Ask Jeff →

Pairing

A glass of the same sherry wine used in the recipe, or a bold red like a Malbec or Cabernet Sauvignon.