If you already know how to cook the perfect steak and are looking for a way to make your dish stand out, we have a lot of ideas for how to pair your meat with the right sauce. From classic peppercorn to chimichurri, these sauces will take your steak to the next level, whether it’s a fillet, rump, sirloin, or any other cut. Let’s look into them.
1. Cheat’s peppercorn sauce
Put 2 tbsp of red wine vinegar in a large, nonstick frying pan and bring it to a simmer. Add 150 ml of chicken stock and cook the mixture over high heat until it is half as big. Add 2 tsp of green peppercorns and break up a few of them with the back of a spoon in the pan. Season and boil down, then add 4 tbsp of double cream and stir. Simmer for 1 or 2 minutes, until the sauce thickens a bit.
Chimichurri is a steak sauce from South America that is similar to salsa verde, but has a little more heat. It goes perfectly with a rich steak.
Put 2 garlic cloves, 1 green chili (with the seeds removed), a small bunch each of coriander and parsley, 1 small sweet onion, and 2 tbsp of white wine vinegar in a small food processor. Blend until finely chopped, then add 5 tbsp olive oil and blend again. Season and put in the fridge until ready to eat.
3. Salsa verde
Chop a bunch of tarragon and two packs of parsley into small pieces and mix them in a bowl with 1 tsp of sea salt, 40g of small capers, 3 tsp of Dijon mustard, and 2 crushed garlic cloves. Stir in 200 ml of extra virgin olive oil and add 2 tbsp of sherry vinegar little by little, stirring and tasting as you go.
4. Quick red wine sauce
Reduce by half 250 ml of beef stock in a saucepan. Add 125ml of red wine, 2 tsp of dark brown sugar, and 1 tsp of balsamic vinegar. Leave to cook on high heat for another 10 minutes, or until the sauce has again shrunk by half. Taste and then serve.
5. Mushroom sauce
We wouldn’t turn our noses up at grilled mushrooms done in a retro style, but this creamy sauce is a little more sophisticated.
Pour 1 tbsp of olive oil into a pan on high heat, then add 6 thinly sliced chestnut mushrooms. Fry for 5 minutes or until golden, then add 1 crushed clove of garlic and 2 tablespoons of brandy and stir. Cook until almost all of the brandy has evaporated, then stir in 4 tbsp double cream and 1 tsp wholegrain mustard. Bring to a simmer and turn down the heat. Cook for another 2–3 minutes, season, and serve.
6. Blue cheese sauce
Steak and blue cheese go well together. This quick recipe really packs a punch when you add stilton to it.
Melt 25 grams of butter in a pan over medium heat, then add 1 tbsp of flour and let it cook for about a minute. Slowly add 150ml milk, stirring constantly, until the sauce is smooth and all the milk has been added. Bring to a simmer, then stir in 50g of chopped stilton or another blue cheese. Cook until the cheese has melted and the sauce has thickened a bit. Season to taste, then serve.