RECIPE MAGIC!

DIY STEAK SAUCES

Steak and sauce belong together. This collection brings five easy, flavourful sauces you can make at home with pantry ingredients and our EVOOs and balsamics. These recipes work with any cut — flank, striploin, ribeye, tenderloin, or even grilled burgers. From chefs' simplicity with an EVOO pour, to a more complex Chilean Chimichurri, smoky Romesco, shallot balsamic sauce, cooling harissa yogurt drizzle, or quick roasted cocktail tomatoes, each one adds its own character.

Chilean Chimichurri
Finely chop 1 cup of fresh parsley and 2 tablespoons of fresh oregano, then place in a bowl with 3 finely grated garlic cloves. Stir in 1/2 cup EVOO and 2 tablespoons Sherry Reserva red wine vinegar, then season with 1/2 teaspoon salt and a few grinds of black pepper. Let the sauce rest at room temperature for at least 15 minutes so the flavours meld before spooning generously over steak.

Shallot Balsamic Sauce
Peel and thinly slice 4 large shallots, then sauté them in 2 tablespoons Butter EVOO over medium heat until soft and golden, about 10 minutes. Add 1/2 cup red wine and simmer until reduced by half. Stir in 1 tablespoon Garlic EVOO, then stir in 1/3 cup Traditional 18-Year Balsamic. Lower the heat and cook gently until the sauce thickens to a glossy consistency, about 5 minutes. Season with 1/2 teaspoon salt and freshly ground black pepper, then spoon over sliced steak.

Harissa Yogurt Drizzle
Whisk together 1 cup thick Greek yogurt with 1 tablespoon Harissa EVOO and 1 tablespoon Sicilian Lemon white balsamic. Whisk in a spoonful of water, if needed, to thin to drizzling consistency. Season lightly with salt and let stand 10 minutes before spooning over steak for a creamy, spicy finish.

Romesco
Remove the skins and seeds, then Roast two sweet red peppers. Remove skins and seeds. Blend or process the flesh with half a cup of skinless toasted almonds, two peeled garlic cloves, and 1 teaspoon smoked paprika until smooth. Add two tablespoons of Sherry Reserva Vinegar and about a third of a cup of EVOO, then blend or process until smooth and silky. Taste and adjust with salt or more oil if needed. Serve generously alongside sliced steak.

Roasted Cocktail Tomatoes
Halve 2 cups of cocktail tomatoes and place cut side up on a baking sheet. Drizzle with 2 to 3 tablespoons Basil EVOO, then sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast at 400°F until soft and caramelized, about 15 minutes, or air fry for 10 minutes. Transfer to a bowl and drizzle with 1 tablespoon Traditional Dark or Fig Balsamic. Spoon over steak while still warm.

Robust Extra Virgin Olive Oil: No-recipe drizzling with our fresh robust EVOOs. This is every chef's secret steak flavour boost, especially pungent oils with a peppery finish.