The best steak sauces


| Inspiration | Eight perfect steak sauces

Eight perfect steak sauces

We love steak (a lot) and from the look of it - so do you. There’s no denying the importance of matching your meat with the perfect sauce. After much deliberation, the team at recipes.co.nz have created eight speedy sauces that are as tasty as they are quick to make.

1. Green Herb Dressing

This herb-based dressing is packed full of bold flavours. The sharpness of the lemon and garlic, and heat from the chilli and cumin balance beautifully with the green herbs.


  • 1 cup of fresh flat-leaf parsley leaves
  • 1 cup coriander
  • 2 spring onions, trimmed and roughly chopped
  • 1 garlic clove, peeled and roughly chopped
  • zest of 1 lemon, finely grated
  • ½ tsp of cumin
  • pinch of red chilli flakes


Place parsley, coriander, spring onions (trimmed and roughly chopped), garlic (roughly chopped), finely grated lemon zest, cumin, and red chilli flakes in a food processor. Process to roughly chop the herbs. While the processor is on, drizzle in the olive oil followed by the vinegar. Season with salt and place dressing in a small screw-top jar. Keep in the fridge.

2. Zesty Tomato Salsa

This fresh salsa is bursting with the flavours of summer. Look for the reddest, ripest tomatoes you can. For extra vibrancy, look out for different coloured cherry tomatoes – you can sometimes get yellows, orange and purple ones.


  • 3 ripe tomatoes, seeds removed, finely diced
  • ½ cup ripe cherry tomatoes, halved
  • 4 pieces sundried tomato, finely chopped
  • ½ red onion, finely chopped
  • 2 teaspoons chopped fresh oregano or thyme
  • 1 clove garlic, crushed
  • 1 tablespoon capers
  • 1 teaspoon red or white wine vinegar
  • ½ teaspoon sugar


Combine all ingredients in a bowl and let sit for ½ an hour before serving for the flavours to infuse. Season with salt before serving.

3. Salsa Verde

Ready in 10 minutes, this versatile and piquant Italian green sauce doesn’t actually require any cooking.


  • 1 cup of fresh flat-leaf parsley leaves
  • 1 handful of fresh mint
  • 1 cup of basil leaves
  • 2 garlic cloves, peeled
  • 2 teaspoons of salted capers, heaped, rinsed in cold water
  • ½ cup, or 70g, extra-virgin olive oil
  • 1 lemon, juiced
  • 2 salted anchovy fillets, rinsed in cold water


Open the anchovies and remove all of the bones. Place all ingredients (except the oil) in a food processor and pulse for several seconds until a paste forms. With the food processor on low, slowly pour in the olive oil until the paste becomes a thick sauce. Pour into a bowl and serve.

4. Creamy Mustard, Garlic and Herb Cream

This is a simple recipe that gives you a lovely creamy sauce with a nice bit of bite thanks to the mustard. If you like horseradish, you can use that instead. Perfect to cut through the richness of a beautifully cooked steak.


  • 1 cup cream
  • 2 tablespoons wholegrain mustard
  • 1 clove garlic, crushed
  • 2 tablespoons fresh herbs, chopped
    (chives, parsley, coriander)


Place all the ingredients except the herbs in a small saucepan and bring to the boil. Immediately reduce the heat and simmer gently until the cream has reduced by half, then add the herbs. Taste and season as required.

5. Chimichurri

Chimichurri is a tangy sauce for grilled meat, originating from Argentina.


  • ½ cup finely chopped parsley
  • ½ cup finely chopped coriander
  • ½ cup finely chopped fresh oregano
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • 2 teaspoons white or red wine vinegar


Combine all ingredients until well mixed (use a processor if you have one) and season taste with salt and pepper.

6. Chunky tomato relish

This sweet and sour tomato condiment can be served with cooked steaks, and is also fantastic in sandwiches with any leftover cold meat the next day. Keep any leftover in the fridge in an airtight container for up to 3 weeks.


  • 1 onion, finely chopped
  • 1 x 400g tin chopped tomatoes in juice
  • 1 apple, peeled, cored and grated
  • 1 ½ cups water
  • 1 tablespoon sugar
  • 1 tablespoon malt or white vinegar
  • 1 teaspoon hot English mustard


Heat a little olive oil over a medium heat and cook the onion for 5 minutes until soft. Add the tomatoes, apple, paprika, water, mustard, sugar and vinegar and simmer to reduce to a thick sauce. Taste and season with salt and pepper Sever hot or cold.

7. Cajun spice marinade/rub

This marinade is bursting with flavour and adds a nice flourish to a cheaper cut of meat – try using it with rump, cooking until medium-rare, slicing very thinly and using it in a summer salad.


  • 2 teaspoons dried oregano
  • 2 teaspoons dried mixed herbs
  • 1 teaspoon paprika
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon black or white pepper
  • ¼ teaspoon cayenne pepper (optional)


Combine all ingredients in a bowl with a little olive oil. Pat steaks dry and massage in a generous amount of the paste. Leave for at least an hour or overnight. Season with salt before cooking in a little oil over a medium high heat.

8. Classic Basil Pesto

This classic Italian condiment deserves its place as a firm favourite with kiwis! If you want a smooth sauce, use a food processor – though I prefer to use a mortar and pestle (or chop everything extremely finely) for a fresher, chunkier sauce where you can see what you’re eating.


  • 1 ½ cups lightly packed basil leaves
  • ¼ cup pinenuts
  • 4 tablespoons extra virgin olive oil
  • ⅓ cup parmesan
  • 1 clove garlic, crushed
  • Juice of 1 medium lemon


Process or pound the basil, pine nuts and oil until smooth. Add the cheese, garlic, lemon juice and blend until as chunky as you like it. Taste and season with salt and pepper, and extra lemon juice if you like.


Posted by Beef + Lamb New Zealand