A good sauce turns a simple steak into something special. Here are two sauces for meat that never fail: a glossy red wine sauce, perfect for red meat and tenderloin, and a fresh, punchy Argentine chimichurri, ideal for grilled meats.
Recipe · Sauces
Two sauces for steak
- 15 ingredients
- 12 steps
Ingredients
For the red wine sauce
- 500 ml red wine
- 120 ml beef stock
- 1 onion, chopped
- 2 garlic cloves, chopped
- 30 g butter
- 1 tablespoon flour
- Salt and black pepper
For the chimichurri
- 120 ml extra virgin olive oil
- 60 ml red wine vinegar
- 1 small bunch fresh parsley, chopped (about 15 g)
- 2 tablespoons chopped fresh oregano (or 1 teaspoon dried)
- 2 garlic cloves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch red pepper flakes (optional)
Step-by-step preparation
For the red wine sauce
- Melt the butter in a large frying pan over medium heat.
- Add the onion and garlic and cook for 5–7 minutes, until soft and golden.
- Stir in the flour and cook for a minute so it toasts lightly.
- Gradually pour in the red wine and stock, stirring constantly.
- Simmer the sauce over medium-low heat for 10–15 minutes, until reduced and thickened.
- Season with salt and pepper and, for a smoother sauce, blend or strain it.
- Serve hot over freshly cooked meat.
For the chimichurri
- In a bowl, mix the oil, vinegar, parsley, oregano and garlic.
- Add the salt, pepper and red pepper flakes, if using, and mix well.
- Taste and adjust the salt and vinegar.
- Let it rest in the fridge for at least 30 minutes so the flavors blend.
- Serve at room temperature with roasted or grilled meats.
The red wine sauce keeps for 3 days in the fridge; the chimichurri for up to a week in a closed jar. For more ideas, try a mushroom sauce or a peppercorn sauce too.