Steak Sauce

Plan Z Phase: This is a Z2 (ZReduction) recipe. This stuff tastes amazing on grilled steak, chicken, grilled shrimp. You name it. This is not barbecue sauce. This is more like the stuff you pour out of the bottle after your cooked meat is on your plate. My husband looked at me and said, “You could bottle this stuff.” That’s a big compliment. Try it. The reduced balsamic makes it slightly sweet. The Worcestershire makes it slightly smoky. The Dijon adds a tanginess.

Servings: up to 2 Tbl. Use sparingly. I just dip my meat pieces in it to get a bit of coating. I don’t smother it although it would be a possibility in Z3.

Ingredients:

  • 1 cup of balsamic vinegar (Find a decent one but don’t overspend. The better the vinegar the better the sauce. I spend about $7 You’ll have more leftover for making dressings etc)
  • ½ cup tomato sauce (no sugar)
  • 1 tsp of Truvia (optional)
  • ½ cup of minced shallots (mild onion)
  • 2 Tbl of Worcestershire sauce
  • 1 Tbl of dijon mustard
  • ¼ tsp of allspice
  • sea salt and pepper to taste

Instructions:

Put the balsamic vinegar in a heavy saucepan and put on medium-high until it begins to bubble. Then turn it down to medium and let it continue to bubble until it reduces by half. This might take about 10 minutes. This is the hardest part of making this. You have to keep an eye on it so it doesn’t boil over or boil down so far it burns. Just eye it. When you are down about half, pour it into a heat-proof bowl for a minute.

Rinse the pan and dry it. That way if there is any residue stuck to the bottom of your pan you get it out or it might make the sauce taste burned. Then resume.

Put the reduced vinegar in the pan and add the rest of the ingredients. Heat on medium-low just until the flavors blend and it’s all warm. Maybe 10 minutes.

You have an option now… you can blend it so it’s totally smooth or leave the onion bits in like I do.

Serve warm or room temperature. Store leftovers in the refrigerator for up to a week or so. This does not have preservatives in it so it will eventually spoil; unlike the commercial version that can live in your refrigerator for what seems like forever.

Enjoy!

Cheers,