steak essentials: marinade & at-the-table sauce

Name: Steak Essentials: Marinade & At-the-Table Sauce
Prep time: 10 min
Cook time: 5 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1/2 cup(s) tamari sauce or liquid aminos; 2 clove(s) garlic, minced; 2 tablespoon(s) olive oil, extra virgin variety; 2 tablespoon(s) worcestershire sauce; 1 tablespoon(s) balsamic vinegar; 1 tablespoon(s) coconut sugar; 2 teaspoon(s) dried rosemary, chopped; 2 teaspoon(s) brown mustard, i prefer grey poupon; 2 tablespoon(s) lemon juice, freshly squeezed

29 Pinches 11 Photos

Andy Anderson !

Wichita, KS

Updated on Nov 20, 2021

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.

Rate

prep time 10 Min

cook time 5 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
1/2 cup tamari sauce or liquid aminos
2 cloves garlic, minced
2 tablespoons olive oil, extra virgin variety
2 tablespoons worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon coconut sugar
2 teaspoons dried rosemary, chopped
2 teaspoons brown mustard, i prefer grey poupon
2 tablespoons lemon juice, freshly squeezed

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

Step 1

PREP/PREPARE

Step 2

You will need a small saucepan to make this recipe.
Step 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.
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.
Step 5

Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
Step 6

Gather your ingredients (mise en place).
Step 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.
Step 8

PLATE/PRESENT
Step 9

Use as you would any marinade or table sauce… how about some surf-and-turf. Enjoy.
Step 10

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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