The Secret is in the Sauce

I love a good steak. I love steak just about any way you can fix it too. Some people like a steak just plain with nothing on it. That’s fine. To each his own. But I think a good sauce will make a good steak a GREAT steak. I say, the secret is in the sauce. Since we were just down in Texas, which is part of the Southwest region of the United States, I thought a good Southwestern steak sauce was in order. Although we were in the Southeast part of Texas, closer to Louisiana, so we were really more in Cajun/Creole country, but it’s all good. Texas is so large, it is basically a region all unto itself. Sticking to the Texas/ Southwestern theme, I served my Southwestern steak with some smashed potatoes Smashed Red Potatoes, sauteed onions and peppers and fried green tomatoes, with a velvety red blend on the side. !Esta muy delicioso!

I used a T-Bone steak this time, but you can use it with whatever kind of steak you like. You can also use this sauce on chicken or pork as well. As usual, this sauce was easy-peasy and only required a few basic items. Cooking made simple; just the way I like it!

Southwestern Steak Sauce

1/4 cup olive oil

1/4 cup cilantro

1 1/2 TBSP garlic

salt & pepper to taste

1/4 red onion

1 tsp cumin

1 tsp coriander

1 tsp cayenne pepper

1 tsp ajo garlic pepper, optional

Just throw everything together in either a blender or a food processor and process until it is thoroughly blended together. Then marinate your meat in it.

The longer you marinate your meat, the more flavorful and tender it will be. We like to grill our steaks, to a beautiful, very pink medium rare, and that is how we cook them most often, but you can cook your steak any way you like. Once the steak is done, add a bit more sauce to the top and your favorite side dishes and enjoy.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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