What is a good sauce to go with steak?

Question

I do not mean sauce like A-1, not a sauce to top a steak with but one to cook a steak in....

Like a glaze or something like that...

Anyone have any ideas?

Answer 1

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.


Also try this webbie> http://fp.enter.net/~rburk/sauce-rub-marinade/barbecuesauce/barbecue_sauces.htm

Answer 2

A-1

Answer 3

A-1!

Answer 4

Saute some butter (healthier margarines such as Smart Balance are just fine also) with fresh onion and pressed garlic. Include some black pepper. Feel free to add some mushroom slices. A touch of A1 or 57 sauce can be added, but go easy. Cook until the onions are clear and begin to soften and spoon over the steak. Delicious.

Answer 5

Hi there! My family loves this one:
2 cups ketchup
2 garlic cloves, minced
2/3 cup chopped onion
1/2 cup each lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons prepared mustard

Combine all of the ingredients in a 3-quart saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes. Strain if desired. Cover and refrigerate. Yield: about 3 cups.

Answer 6

How about Lemon-Parsley Butter, you wouldn't cook the steak in it, but after you pull the steak off the grill you put the LPB on top while the steak is resting. 1/2 stick of butter, juice from a lemon and 1-2 Tbl chopped parsley. (you can use dried if necessary)

Answer 7

A good Tamarind Balsamic Sauce:
4 cups boiling water
1 (14-ounce) brick tamarind pulp
1 1/4 cups balsamic vinegar
1 pound shallots, sliced
1 cup Demerara sugar
2 garlic cloves, crushed
Salt and freshly ground pepper

In a bowl, pour water over tamarind and let sit for 10 minutes to hydrate, then mix well and strain pulp, leaving seeds, creating tamarind juice.
In a saucepan, bring tamarind juice, balsamic vinegar, shallots, sugar, and garlic to a simmer and reduce to thicken to nappe consistency, about 20 to 35 minutes. Season to taste, strain, cool and refrigerate

--- OR -----

A Tamarind-Pineapple Barbeque Sauce:
8 cups chicken stock
2 tablespoons olive oil
1 Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
2 tablespoons tamarind paste
3 tablespoons brown sugar
1 cup chopped pineapple
Salt and freshly ground pepper

Answer 8

Try a steak rub. You will find them in the spices section of your local grocery store. Another good thing to rub on steak before cooking it is dry italian salad dressing. It coats the meat keeping the juices in. It's yummy!

Answer 9

Hi the only one sauce is creamey black pepper sauce and the steak must be at least 600g to 800g big. only fry for 6 to 10 min

Answer 10

If you have a cut of steak like flank steak, or skirt steak, you can marinate in Good Seasons dressing mix and then grill it, real good with London Broil too... tasty