Tag: Steak sauce

Madagascan green pepper Braai sauce

Ingredients:

  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tablespoons Madagascan green peppercorns, drained and lightly crushed
  • 1/4 cup brandy or cognac
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions:

  1. Melt the butter in a saucepan over medium heat. Add the shallot and garlic, and sauté until they become translucent and fragrant.
  2. Pour in the brandy or cognac and allow it to simmer for a minute or two to burn off the alcohol.
  3. Add the crushed green peppercorns to the pan and stir them into the mixture.
  4. Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 5 minutes, allowing the flavors to meld together.
  5. Season the sauce with salt and freshly ground black pepper to taste. Remember that the peppercorns already provide some heat, so adjust the amount of black pepper accordingly.
  6. Continue simmering the sauce for another 5 minutes or until it thickens slightly. Stir occasionally to prevent the sauce from sticking to the pan.
  7. Once the sauce reaches the desired consistency, remove it from the heat. If you prefer a smoother sauce, you can strain it to remove the shallot and peppercorn bits, although it’s not necessary.
  8. Serve the Madagascan green peppercorn sauce warm alongside grilled steak, roasted chicken, or your favorite protein. It pairs wonderfully with red meat dishes.

Chargrilled steak with Tabasco butter and avocado salad

steak braai tabasco

Ingredients

  • 50g butter, softened
  • Tabasco jalapeño sauce
  • 1 small spring onion, very finely chopped
  • 2 sirloin steak
  • ground cumin
  • 1 avocado, cut into chunks
  • 10 baby plum tomatoes, halved
  • ¼ red onion, finely sliced½ lime, juiced
  • chopped to make 2 tbsp coriander


Directions

  1. Mash the butter with some Tabasco and the spring onion.
  2. Form it into a sausage by rolling it in clingfilm and freeze.
  3. Rub the steak all over with olive oil, then season with salt, pepper and a good pinch of cumin.
  4. Heat a braai to high and chargrill the steak for 2-3 minutes on each side. Hold down on the fat side to crisp it up.
  5. Toss the avocado, tomatoes, onion, lime and coriander with seasoning and a pinch of cumin.
  6. Serve with the steak and add a slice of jalapeño butter to each.

Cheddar Cheese Braai Sauce

Ingredients

  • 1 cup 1% low-fat milk, divided
  • 4 teaspoons all-purpose
  • ¼ teaspoon salt
  •  1 ½ ounces sharp cheddar cheese, shredded (about 1/3 cup packed)
  • ¼ teaspoon freshly ground black pepper

Directions

  1. Combine 1/4 cup milk and flour in a saucepan; stir with a whisk.
  2. Stir in remaining 3/4 cup milk and salt; bring to a boil over medium heat, stirring frequently.
  3. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly.
  4. Remove from heat. Stir in cheese and pepper, stirring until cheese melts.

Gorgonzola Braai Sauce

Ingredients

  • 4 cups heavy cream
  • 3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
  • 3 tablespoons freshly grated Parmesan
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons minced fresh parsley

Directions

  1. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat
  2. Then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  3. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
  4. Whisk rapidly until the cheeses melt and serve warm.
  5. If you must reheat, warm the sauce over low heat until melted
  6. Then whisk vigorously until the sauce comes together.

Garlic Butter Sauce with Steak

Ingredients   1 T-Bone Steak – at least 2-inches thick 1 tablespoon olive oil 2 tablespoon canola oil – (or other high heat cooking oil) 1 teaspoon salt teaspoon freshly grated black pepper 2 tablespoon Butter   For the Garlic Butter Sauce ½ cup Unsalted Plugrá® Butter 4 cloves garlic – minced 2 teaspoon garlic powder […]

Ingredients

  • 1 T-Bone Steak – at least 2-inches thick
  • 1 tablespoon olive oil
  • 2 tablespoon canola oil – (or other high heat cooking oil)
  • 1 teaspoon salt
  • teaspoon freshly grated black pepper
  • 2 tablespoon Butter

For the Garlic Butter Sauce

  • ½ cup Unsalted Butter
  • 4 cloves garlic – minced
  • 2 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon juice – plus more to taste
  • 1-2 tablespoon fresh parsley – minced (optional)

Instructions

For the Steak

  1. Remove the steak from the refrigerator and drizzle each size with approximately 1 tablespoon of olive oil and sprinkle with salt and pepper. Rub the olive oil and seasoning into the steak, coating the entire surface.
  2. Allow the steak to come to room temperature.When ready to cook, heat a large skillet (preferably cast iron) over high heat. Add 2 generous tablespoons of oil to the skillet.
  3. Once the skillet is nice and hot, add the steak.Use a pair of cooking tongs to flip the steak every 30-60 seconds. Meanwhile, as the steak is cooking, very carefully tilt the pan and spoon the hot oil and juices over the top of the steak.After the steak has been cooking for approximately 2-3 minutes, add the butter.
  4. Continue to flip and spoon the melted butter over the top of the steak until the internal temperature reads between 125-130 degrees F (for a medium rare steak) on a digital thermometer. Immediately remove your steak from the pan and allow to rest for at least 5 minutes. Serve with your favorite sides and garlic butter sauce.

For the Garlic Butter Sauce

  1. Melt 1-2 tablespoons of butter in a small saucepan over medium heat. Add the garlic and saute for approximately 30-60 seconds, stirring constantly.
  2. Do not let the garlic burn, reduce the heat to low if needed.
  3. Add the remaining butter, garlic powder, and salt to the pan. Stir well to combine. Once the butter has melted, add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly.
  4. Remove the butter from the heat and stir in the minced parsley, if using. Best served hot.

Famous L’Entrecote Steak Braai Sauce from Café de Paris

Ingredients

  • 250 g of Unsalted Butter
  • 1 medium Onion1 tbsp Tarragon, chopped
  • 2 tbsps Parsley, chopped
  • 4 Sage leaves (or Basil)
  • 1 tsp Ground Nutmeg
  • 5 Walnuts
  • 30g of Anchovy Fillets in salt and oil
  • 10 small Capers
  • 2 tsps Ground Pepper (white or black)
  • 1 Egg Yolk1 tbsp Mustard
  • 1 tsp Apple Cider Vinegar (or Lemon Juice)
  • 1 tsp Maggi Seasoning Sauce (or Worcestershire Sauce)
  • Salt, if needed

Directions

  1. Add chopped onions to 1/4 of the butter in a pan.
  2. Over low heat, let the butter melt with the onions, onions will turn translucent but there shouldn’t be browning at all. The butter should also come to a gentle sizzle.
  3. Once onions turn translucent, or you start smelling it, add in the rest of the butter. Still keeping a low heat, allow butter to melt slowly.
  4. When all of the butter has almost melted, turn off the heat.
  5. Add tarragon, parsley, sage (and basil if using), anchovies, ground nutmeg, walnuts, capers, ground pepper.
  6. Blend this up, so you get a butter cream. Optional: pour this mixture in a pouring or measuring cup for the next step, so it’s a less messier process.
  7. In a separate bowl, add egg yolk, mustard, maggi seasoning sauce (or worcestershire sauce), and the vinegar. Use a whisk or hand mixer to beat this mixture.
  8. Gradually pour in the butter cream from earlier. Eventually this will become a thick creamy consistency, much like mayonnaise.
  9. Pour 2/3rds of the mixture into a saucepan. Meanwhile, prepare a bowl filled with cold water. Your pan should be able to sit in the bowl easily.
  10. Heat the saucepan over low to medium heat, and continuously stir. Do not let this come to a boil.
  11. Stir until it breaks and turns into a crumbly liquid. It should look “ruined”.

Mojo De Ajo – a magic roasted garlic steak Braai Sauce

Ingredients   3 large heads garlic (peeled into cloves) 1 cup olive oil ½ cup fresh oregano leaves juice of two limes juice of two oranges salt to taste (at least ½ teaspoon) ½ teaspoon black pepper   Instructions   Place the garlic cloves in a single layer in a pan or baking dish. Cover […]

Ingredients

  • 3 large heads garlic (peeled into cloves)
  • 1 cup olive oil
  • ½ cup fresh oregano leaves
  • juice of two limes
  • juice of two oranges
  • salt to taste (at least ½ teaspoon)
  • ½ teaspoon black pepper

Instructions

  • Place the garlic cloves in a single layer in a pan or baking dish. Cover with the oil.
  • Bake at 400f/200c for 30 minutes, or longer until the garlic has developed a golden color. Remove the cloves from the oil.
  • In a food processor, combine the lime juice, orange juice, salt, pepper and oregano leaves. Pulse until coarsely chopped.
  • Add the garlic cloves and pulse again.
  • Turn the processor on, and slowly add the oil in a steady stream.
  • Add more salt, if necessary.
  • Store in an airtight container in the fridge, some oil will settle to the top.

Creamy Garlic Parmesan Braai Sauce

Ingredients

  • 4 Tbsp. butter
  • ¼ cup flour
  • 1½ cups 2% milk
  • ½ cup grated Parmesan
  • 1tsp.minced garlic or garlic paste

Instructions

  1. Heat a small pan over medium-low heat. Add 4 Tbsp. butter and allow to melt. Saute 1 tsp. minced garlic with the butter.
  2. Once melted, mix in ¼ cup flour and stir it into a paste to create a roux.
  3. Slowly add 1½ cups milk. Add it gradually and stir continuously to prevent lumps from forming. Stir each time you add milk and allow it to thicken before adding more.
  4. Once the sauce simmers, remove it from heat and stir in ½ cup grated Parmesan. Serve over chicken, steak, and more!
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