Using chimichurri as an example, what are some interesting sauces for steak from non-USA cuisines around the world?
June 3, 2010 8:11 AM Subscribe
I just had a great chimichurri steak experience and would like to find more interesting alternative sauces like that for steak. What's your favorite unexpected, interesting, unusual sauce for steak from a cuisine outside of mainstream USA steak traditions?
posted by Askr to food & drink (23 answers total) 22 users marked this as a favorite
An erstwhile steak purist, I was recently surprised by how much I liked steak with an Argentinean chimichurri sauce on it, which I hadn't heard of until then. What are some other interesting sauces, tailored for steak, from beef-eating places around the world that I should try?
I'm not looking for other ways to prepare steak, like fajitas, stews, etc., just sauce ideas. I want to take the same grilled medium-rare steak each time, slice it, fan it out on the plate like at a restaurant, and pour a different sauce over it each time to change its identity, and then design a complementary veg side for it, possibly from the same cuisine.
Google provides unlimited results in the sauce category, and steak keywords seem to lead mostly to the category of brown steak sauces that are the tradition at least in the USA and fancier French-sounding things like demi-glace wine reductions and bearnaise and whatnot. Those are great, but I'd love to hear about unexpectedly good and interesting sauces for steak from places out of the sort of mainstream traditions I've been exposed to. Forget Kansas and Texas - what if there's a real winner in Madagascar, Morocco, Mongolia, Thailand, Tajikistan, Tanzania... etc.? I'd like to narrow down the myriad options by starting with your tested favorites.
Creamy, pasty, oily, planty, spicy, green, red, orange, white... just as long as it's meant to complement steak. Bonus points for moderate level of effort. Something on the order of a complex Mexican mole could be too much, for example.
Some things I don't want:
-any kind of traditional steak sauce like the brown ones we all know, which incorporate things like Worcestershire, soy sauce, etc.
-Mexican salsas or picos (already eat them a lot)
-things that are mostly tomato, e.g. Italian tomato sauces or Indian curries based on tomato or tomato paste
-mixtures of chopped chunks of things instead of basically pourable things
-derails about the premise - c'mon, just play along!
Substitute sliced pork loin/chop if you're not a beef person. I'll try those too.