Homemade Steak Sauce

Name: Homemade Steak Sauce
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 3 cups
Ingredients: 1 orange; 8 oz tomato sauce; 1 cup pomegranate juice; 12 dates; 2 Tbsp pomegranate molasses; 6 Tbsp malt vinegar; 2 Tbsp Worcestershire sauce; 2 Tbsp tamarind paste; 2 Tbsp soy sauce; 1 tsp salt; 2 cloves garlic; 2 Tbsp Dijon mustard; 2 tsp hot chili sauce; 1/2 tsp cloves; 1/2 tsp celery seed

User Reviews

2.3

8 reviews

Poor

Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
Servings
3 cups
Course
Condiments
Cuisine
American

Homemade Steak Sauce

Julie Valencia

Report

A fabulously rich and tangy homemade steak sauce recipe for steak lovers!

Share:

I Made This!

1 person made this

Print

117 people printed this

Save this

3 people saved this

Ingredients

Servings

1 orange organic
8 oz tomato sauce plain, canned
1 cup pomegranate juice
12 dates pitted and chopped
2 Tbsp pomegranate molasses
6 Tbsp malt vinegar
2 Tbsp Worcestershire sauce
2 Tbsp tamarind paste
2 Tbsp soy sauce
1 tsp salt
2 cloves garlic minced
2 Tbsp Dijon mustard
2 tsp hot chili sauce
1/2 tsp cloves ground
1/2 tsp celery seed

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

To make the orange puree, wash the orange well, and then put it in a pot and cover it with water. Bring to a boil and boil for 10 minutes. Remove the orange and cut in quarters, Remove any seeds, and then put the rest, peel and all, into the bowl of a food processor fitted with the metal blade. Pulse and then puree until the orange is smooth.
Put the orange puree, along with everything into am enameled or non-reactive pot and stir to combine. Bring to a simmer. Simmer the sauce, stirring often, for about 5-7 minutes. Taste the sauce to determine if and how you want to adjust the seasonings. This sauce has more body and is less tart than A1. You can add more water to thin, and more vinegar for more tang, if you like.
Let the sauce cool for a bit and then carefully puree it in a food processor or blender. Take care when blending hot liquids ~ be sure the top is securely on your blender and is vented to allow for pressure to escape. I like to cover loosely with a kitchen towel as well.
I strain the pureed sauce through a fine mesh sieve ~ push the sauce firmly with the back of a spoon to get most of it through, you should only be left with a small amount of solids.
Cool the sauce and fill your bottles. I like to use a funnel. Refrigerate and use within a month.