Steak with “Everything Sauce” is exactly what it sounds like, it’s an epic mix of all the sauces you have in your pantry, and it works SO well.
With the weather warming up, BBQ season is just around the corner and this marinade is going to be one of your favourites. It’s easy and convenient because you just use the sauces you already have at home.
This concept is something my Mother in Law introduced me to, and I call it a concept, instead of a recipe, per se, because it’s not a strict formula to be followed, but rather something you can play around with, based on what you have in your fridge or pantry. I’ve made countless variations of this marinade (as has my MIL), and they’ve all turned out their own kind of delicious.
We’ll pair it with boiled potatoes doused in olive oil, red wine vinegar, dill and salt, and served alongside crisp lettuce wedges with feta and salad dressing.
Finally, the pièce de résistance, is the pan sauce that we’ll make by reducing red wine vinegar in the pan to deglaze it, then adding the reserved marinade. This is a really delicious and impressive weeknight dinner.
Steak with Everything Sauce Ingredients
- Tomato sauce
- BBQ sauce
- Soy sauce
- Worcestershire sauce
- Hoisin sauce
- Oyster sauce
- Steak
- Potatoes
- Iceberg lettuce
- Feta cheese
- Dill
- Red wine vinegar
- Olive oil
- Dijon mustard
- Salt and pepper
See recipe card for quantities.
How to make Steak with Everything Sauce
1. This is called an “everything sauce” because everything goes in. You can use anything you have in your pantry / fridge, this recipe is just a guide. Mix sauces together in a bowl then add steak and set aside at room temperature to marinate.
- 2 tablespoon tomato sauce
- 2 tablespoon BBQ sauce
- 2 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 500g steak
2. Peel potatoes, chop into 2 cm pieces. Place in a saucepan with water to cover, add salt. Bring to boil over high heat, then cook for 10 minutes. Meanwhile, continue to the next step.
- 4 medium potatoes (600g)
- Salt
3. Slice iceberg lettuce into wedges and set in a serving dish. Crumble feta over the top of the wedges.
- 1 iceberg lettuce
- 100g feta cheese
4. Roughly chop dill, this will go over our potatoes and salad, so use as much or as little as you like.
- 1 bunch dill
5. Mix together red wine vinegar, olive oil, salt and pepper. A jar works well here because you can shake it to mix.
- 3 tablespoon red wine vinegar
- ⅓ cup olive oil
- Salt and pepper
6. Once potatoes are ready, drain. If your child prefers plain potatoes, set theirs on a plate, then add the rest to a serving dish. Pour over half the red wine vinaigrette and half the dill. Toss to mix through. Season potatoes with more salt and pepper. You can add a little butter or olive oil to your child’s potatoes if you like.
- ½ bunch dill
- Salt and pepper
- Butter or olive oil (opt.)
7. Place a griddle or frying pan on high heat (or BBQ if you have one), and cook steak (reserving marinade) for 2-4 minutes each side, depending on thickness and how well cooked you want it. Set aside to rest for 5 minutes, and add red wine vinegar to the still hot pan (or a hot pan if you used a BBQ) to deglaze, then pour the reserved marinade into the pan and mix well. The residual heat will create a thick tangy sauce you can then pour over the meat.
- 1 tablespoon red wine vinegar
8. Add mustard to the remaining vinaigrette, shake well and set next to the salad until ready to serve.
- 1 teaspoon Dijon mustard
9. To serve kids, slice steak against the grain and add to their plate with some plain lettuce and potatoes. You can add some dressing if they want it, or butter or olive oil with potatoes.
For adults, pour pan sauce over the steak. Top salad with the remaining dill and vinaigrette. Serve with potatoes. Enjoy!
- Butter or olive oil (opt.)
- ½ bunch dill
Substitutions
- Alternative Protein - You could use pork loin steaks or chicken (breast, wings, thighs, legs) instead of beef - just make sure you adjust cooking time.
- Vegetarian - Swap steak for portobello mushrooms or cauliflower steaks, or use a plant-based mince. Use vegetarian oyster sauce.
- Gluten Free - Make sure your sauces are all gluten-free (e.g. swap soy sauce for tamari) and skip any that aren’t.
- Dairy Free - Swap feta cheese for something salty like capers or olives, or skip.
Kid-Friendly Variations
- Serve potatoes plain or with a little bit of butter or olive oil.
- Serve them their wedge of lettuce without the dill or feta.
- Serve slices of steak with sauce on the side.
Equipment
You will need a saucepan, a stovetop, two serving bowls, a jar (for mixing the vinaigrette), a griddle or frying pan, a BBQ (opt.), a knife.
Top tip
When adding your steak to the pan don’t let too much excess marinade come in with it. The high sugar content of the sauces will burn. Instead save it for the pan sauce.
Recipe
Steak with Everything Sauce
Equipment
- Saucepan
- Stovetop
- 2 Serving bowls (for the salad and the potatoes)
- Jar (for mixing the vinaigrette)
- Griddle or frying pan
- BBQ (opt.)
- Knife
Ingredients
- 2 tablespoon tomato sauce
- 2 tablespoon BBQ sauce
- 2 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 500 g steak
- 4 potatoes medium (600g)
- 1 iceberg lettuce
- 100 g feta cheese
- Dill 1 bunch
- Red wine vinegar ¼ cup
- ⅓ cup olive oil
- Butter or olive oil (opt.)
- 1 teaspoon Dijon mustard
- Salt and pepper
Instructions
- This is called an “everything sauce” because everything goes in. You can use anything you have in your pantry / fridge, this recipe is just a guide. Mix sauces together in a bowl then add steak and set aside at room temperature to marinate.2 tablespoon tomato sauce, 2 tablespoon BBQ sauce, 2 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 500 g steak
- Peel potatoes, chop into 2 cm pieces. Place in a saucepan with water to cover, add salt. Bring to boil over high heat, then cook for 10 minutes. Meanwhile, continue to the next step.4 potatoes
- Slice iceberg lettuce into wedges and set in a serving dish. Crumble feta over the top of the wedges.1 iceberg lettuce, 100 g feta cheese
- Roughly chop 1 bunch dill, this will go over our potatoes and salad, so use as much or as little as you like.Dill
- Mix together 3 tablespoons red wine vinegar, olive oil, salt and pepper. A jar works well here because you can shake it to mix.Red wine vinegar, ⅓ cup olive oil, Salt and pepper
- Once potatoes are ready, drain. If your child prefers plain potatoes, set theirs on a plate, then add the rest to a serving dish. Pour over half the red wine vinaigrette and half the dill. Toss to mix through. Season potatoes with more salt and pepper. You can add a little butter or olive oil to your child’s potatoes if you like.Dill, Salt and pepper, Butter
- Place a griddle or frying pan on high heat (or BBQ if you have one), and cook steak (reserving marinade) for 2-4 minutes each side, depending on thickness and how well cooked you want it. Set aside to rest for 5 minutes, and add 1 tablespoon red wine vinegar to the still hot pan (or a hot pan if you used a BBQ) to deglaze, then pour the reserved marinade into the pan and mix well. The residual heat will create a thick tangy sauce you can then pour over the meat.Red wine vinegar
- Add mustard to the remaining vinaigrette, shake well and set next to the salad until ready to serve.1 teaspoon Dijon mustard
- To serve kids, slice steak against the grain and add to their plate with some plain lettuce and potatoes. You can add some dressing if they want it, or butter with potatoes.For adults, pour pan sauce over the steak. Top salad with the remaining dill and vinaigrette. Serve with potatoes. Enjoy!Dill, Butter
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