Today is the first day of school for my kiddo, and it’s the unofficial end of Summer for us. But what a Summer it’s been so we are sad to see it come to an end. The unofficial end of Summer doesn’t mean the end of the grilling season for us, though. We are fortunate to live in an area where we can grill nearly all year long – barring heavy afternoon rain, we are always ready to get outside and cook up a quick meal. What better condiment for fresh grilled meats than a tangy Homemade Steak Sauce? It’s good on burgers, steaks, and even pork chops! It’s an all around great sauce for nearly anything cooked on the grill.
After finding this Homemade Steak Sauce recipe from my personal hero, Joy the Baker, I had to get right in the kitchen and whip up a batch. After tasting it, I was a believer – homemade is definitely the way to go. At that same moment in time, I knew we had to eat it on something for dinner. Enter: Wagyu Beef Burger. (wobbly knees)
MMMmmm, Wagyu Beef. Where have you been all my life? I mean seriously — am I the last person on the planet to try these burgers or what? That’s a whole other post right there! To be continued with all the wonders of Wagyu Beef in another post.
- 1 tablespoon canola oil
- 1 small onion , finely diced (about 3/4 cup)
- 2 garlic cloves , peeled and finely diced
- 1/4 cup fresh flat-leaf parsley , chopped
- 1/2 cup ketchup
- 3/4 cup beef broth (or water)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons instant espresso powder
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Heat oil in a medium saucepan over medium heat. Add onion and sauté, stirring occasionally, for 3 minutes until the onions are softened and translucent. Add garlic and parsley and sauté for 2 more minutes, until softened and fragrant.
- Add ketchup, broth or water, Worcestershire sauce, espresso powder, salt, and pepper. Reduce heat to low, cover, and simmer for 15 minutes stirring occasionally.
- Remove from heat and use an immersion blender to puree until smooth. If you don't have an immersion blender you can carefully transfer the mixture to an upright blender, cover, and blend until smooth. Transfer to a clean jar and allow to cool completely and give the flavors a chance to meld. Since there are no preservatives, this sauce will last in the refrigerator for up to 1 week.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
Follow along on Social Media
This post was last updated on