Mesa Grill Steak Sauce
Elevate your steak night with this bold and flavorful Mesa Grill Steak Sauce, a smoky, tangy, and slightly sweet homemade condiment that’s perfect for grilled meats. Crafted with a base of ketchup and balsamic vinegar, this sauce is layered with the distinctive heat of chipotle peppers in adobo, the earthy warmth of smoked paprika, cumin, and coriander, and a touch of honey for balance. A quick simmer melds the robust flavors, while a finishing blend ensures a velvety texture. Ready in just 30 minutes, this versatile steak sauce pairs beautifully with any cut of steak, adding a burst of gourmet flair to your backyard barbecue or weeknight dinner. Store leftovers in the fridge for up to a week and enjoy as a delicious dip or marinade!
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Recipe Information
Ingredients
- 1 cup Ketchup
- 0.25 cup Balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons Honey
- 1 tablespoon Chipotle peppers in adobo, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Freshly ground black pepper
- 0.25 cup Water
Instructions
In a medium saucepan, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the ketchup, balsamic vinegar, Worcestershire sauce, Dijon mustard, honey, and chopped chipotle peppers in adobo. Stir to combine.
Mix in the ground cumin, ground coriander, smoked paprika, kosher salt, and black pepper. Stir well to incorporate the spices.
Pour in the water and stir to adjust the consistency of the sauce.
Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally.
Allow the sauce to simmer for about 15-20 minutes until it thickens slightly and the flavors meld together.
Taste the sauce and adjust seasoning if necessary, adding more honey for sweetness or chipotle for heat.
Remove the sauce from the heat and let it cool slightly.
Transfer the sauce to a blender or use an immersion blender to puree it for a smoother consistency, if desired.
Serve warm alongside grilled steaks, or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 90.3 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
