Suggestive Steak Condiments

Beef done Bleu

Jan, a reader of this blog, wrote to me asking for some recipes for sauces to go with steak. Personally, I usually just eat steak with a bit of mustard if the steak is fatty or if I’m feeling fancy, with a sauce made from reduced pan juices deglazed with Balsamic vinegar.

However, if you’re feeling really fancy and want an alternative, here’s my suggestion…

2009November23-DryAgedBeefBleu-6

Suggestive Steak Condiments

I don’t like heavy sauces like Bearnaise for steak. I find that beef steaks are already heavy-going and do not need added “weight”. It is my belief that the best steak sauce is saliva, as such, the condiments here are designed to make you salivate and thus elevate the steak.

In fact, if you think about it, all the great steak sauces have some for of saliva-making ingredient (vinegar, garlic, chili etc) to whet your appetite.

Jotted down here are mostly Mexican-inspired because they do have very good condiments with steak and I love the freshness of it all. The recipes here are a basic template, so feel free to add or take away as you like, just remember to taste at every step of the way. The last recipe is just in case your guests want something creamy, so in lieu of a heavy Bearnaise: a simple Guacamole.

Enjoy.

Sirloin In Coffee With Sichuan Peppercorns

Salsa Roja

Basic roasted vegetable salsa template. Jalapenos or Serranos are best if you can find them (canned or dried is fine) but the local chili is great too.

Ingredients: (makes about 1 cup)

  • 5 Medium Tomatoes
  • 2 red Chilies (or 1 red Chili and 1 Chili Padi)
  • 2 cloves Garlic, unpeeled
  • Juice of 0.5 large lime
  • 100g + 50g Coriander (Cilantro), roughly chopped
  • 1 tsp salt

Method:

  1. Preheat oven to 200°C.
  2. Remove the stems of the chilies.
  3. Cut 4 tomatoes into half.
  4. Place the cut tomatoes, garlic and chilies on a foil-lined baking tray.
  5. Place the tray into the oven and roast for 15-20 minutes or until the chilies are roasted.
  6. Meanwhile, roughly chop the remaining tomato.
  7. Remove the tray from the oven and peel the softened garlic and discard the papery skin.
  8. Place all the roasted vegetables and 100g of the Coriander into a blender and blend until smooth.
  9. Scrape the contents into a serving bowl and add the lime juice and salt slowly to taste while stirring.
  10. Top with the chopped tomatoes and coriander and serve immediately.

Notes:

  • Well, yes you should use Jalapenos or Serranos if you can find them, if not, local chilies work too.
  • Taste frequently during blending to adjust the seasonings to your preference.
  • If you want some smokiness to it, add 2 Chipotle chilies to the blend or 5-8 shakes of Tabasco’s Chipotle Hot Sauce.
  • It should be a smooth light sauce.

Roughly Dice An Onion...

Pickled Red Onions

A fresh pickle to sharpen your taste buds. Drain slightly from the bottle and top with each steak.

Ingredients: (serves 6 as a topping)

  • 4 small Red Onions, thinly sliced
  • 1 cup Lime Juice
  • 1 tsp Salt

Method:

  1. Place the onions in a non-reactive bowl.
  2. Pour boiling hot water into the bowl of onions and wait 1 minute, drain and strain the onions.
  3. Place the drained onions back into the bowl and pour in the Lime Juice.
  4. Add the salt and stir until the salt has dissolved.
  5. Cover the bowl and refrigerate for at least 1 hour before serving cold. Lasts for 2 weeks.

Notes:

  • If storing for a while, refrigerate in an air-tight jar.
  • For added kick, add 1 chopped red chili before blanching and blending.

2009November23-DryAgedBeefBleu-7

Very Simple Guacamole

Deceptively mild because of the chopped Garlic. You may serve this with finely-chopped Coriander but some people don’t like Coriander; their loss really.

Ingredients: (serves 6 as a topping)

  • 4 Avocados, very ripe, peeled and seed removed
  • 4 Garlic cloves, finely chopped
  • 0.25 cup Lime Juice
  • 1 tsp Salt
  • 1 medium Red Tomato, seeds removed, roughly chopped

Method:

  1. Chop the Avocados into rough chunks and add to a blender.
  2. Add the Garlic to the Avocados in the blender.
  3. Blend the mixture to a smooth paste, adding the Lime Juice and salt slowly.
  4. Place the mixture into a serving bowl, top with the chopped tomatoes and serve immediately.

Notes:

  • Taste frequently during blending to adjust the seasonings to your preference.
  • It should be a smooth light sauce.

Sirloin In Coffee With Sichuan Peppercorns

Sirloin In Coffee With Sichuan Peppercorns


Posted on 9th Nov 2013 in Food and Drink, Meat, Mexican, Recipes

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There Are 2 Comments

 

Su-Lin commented on November 10, 2013 at 5:57 am


Guacamole is quite an inspired condiment to go with steak! I can almost taste it already.


 

ivan commented on November 10, 2013 at 7:48 pm


Thanks! It’s an excellent substitute for Bearnaise.


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