Real Recipes From Real Home Cooks ®

steak essentials: marinade & at-the-table sauce

Recipe by
Andy Anderson !
Wichita, KS

I love playing about with new ideas for sauces and marinades. I put this together last evening after getting back from a ghost hunt. I do my best work in the middle of the night. This is a brilliant double-duty sauce. It serves as a marinade to flavor and tenderize your steaks and is great served at the table. This is a sauce targeted at steak; not fish, chicken or even pork. But it really delivers on the flavor without overpowering the steak. So you ready... Let's get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For steak essentials: marinade & at-the-table sauce

  • 1/2 c
    tamari sauce or liquid aminos
  • 2 clove
    garlic, minced
  • 2 Tbsp
    olive oil, extra virgin variety
  • 2 Tbsp
    worcestershire sauce
  • 1 Tbsp
    balsamic vinegar
  • 1 Tbsp
    coconut sugar
  • 2 tsp
    dried rosemary, chopped
  • 2 tsp
    brown mustard, i prefer grey poupon
  • 2 Tbsp
    lemon juice, freshly squeezed

How To Make steak essentials: marinade & at-the-table sauce

  • 1
  • 2
    You will need a small saucepan to make this recipe.
  • 3
    If you are using this as a sauce at the table, then strain through a fine-mesh strainer to remove the garlic, and rosemary bits. If you are using it as a marinade, you can skip this step.
  • 4
    Storage of homemade condiments and spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 – 6 weeks in the fridge.
  • 5
    Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make and tastes like the real thing. So yummy.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Add all the ingredients, except the lemon juice to a small saucepan, and bring up to a simmer. Simmer for about five minutes, remove from the heat, add the lemon juice, and allow to cool down to room temperature, about 20 – 25 minutes.
  • 8
  • 9
    Use as you would any marinade or table sauce… how about some surf-and-turf. Enjoy.
  • Stu Muffin
    Keep the faith, and keep cooking.