Peppery steak sauce with a twist

    15 min

    Our favourite steak sauce - quick and easy, with a dash of rum. Totally amazing! Here's our method for making the sauce after you cook steaks. A key ingredient is the pan juice.


    Saint George, Grenada
    19 people made this

    Serves: 2 

    • 2 garlic cloves, crushed
    • 1 onion, sliced thickly
    • 2 to 3 tablespoons pan juices from cooking 2 beef steaks
    • 2 tablespoons margarine or butter
    • 1 tablespoon plain flour
    • 150ml full fat or semi-skimmed milk
    • 1/2 to 1 teaspoon ground black pepper
    • 1 pinch salt
    • 1 tablespoon dark brown soft sugar
    • 1/2 teaspoon chilli powder
    • 1 tablespoon light rum
    • water, as needed

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Add garlic and onion during the last 5 minutes of cooking your steaks. Once your beef steaks are cooked to taste, remove from the pan, leaving the juices and the onion and garlic behind.
    2. Reduce the heat under the pan and add the margarine or butter.
    3. Once the butter has melted, add the flour, and stir until you have a smooth paste.
    4. Now slowly add the milk a little at a time while carefully stirring the sauce to ensure there are no floury lumps.
    5. Add all the other ingredients, one at a time, stirring after each addition. Don't forge the rum!
    6. Briefly heat up the sauce for a few seconds while stirring. Add hot water at this point if the sauce has thickened a little bit too much.
    7. Pour over steak and enjoy!!


    Don't be too impatient once you have added the milk - heat the sauce slowly, stirring continuously to ensure a smooth sauce with no lumps.

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