Updated Nov 24, 2014Chatelaine
- Boil balsamic vinegar in a large, wide frying pan over high until reduced by half, 2 to 3 min. Add remaining ingredients to pan. Continue boiling, whisking often, until slightly thickened and reduced to 1 cup, 2 to 4 more min. Cool completely.
Switch it Up!
Three variations to suit every taste
Devil’s Steak Sauce
Whisk in 2 tbsp Tabasco sauce with remaining ingredients to add heat to your meat.
Port Steak Sauce
Whisk in 1/4 cup port with remaining ingredients for a grown-up take on steak.
Whisk in 1/4 cup teriyaki sauce with remaining ingredients for a touch of Asian flare.
Four Ways to Use it!
Prick 1 kg chicken wings with a fork. Marinate with 1/2 cup Brit-Style Steak Sauce. Refrigerate at least 1 hour. Preheat barbecue to medium. Oil grill. Barbecue wings, with lid closed, brushing with 1/2 cup more sauce halfway through, until wings are cooked, about 12 min.
Preheat barbecue to medium. Whisk 1/3 cup Devil’s Steak Sauce with 1/3 cup dried bread crumbs, 2 sliced green onions, 1 finely chopped seeded jalapeno and 1/4 tsp salt in a large bowl. Crumble in 450 g ground beef. Mix until just combined. Do not over-mix. Shape into 4 burgers, each about 1 in. thick. Oil grill, then barbecue burgers, with lid closed, until cooked through, 5 to 6 min per side.
Port Grilled Mushrooms
Preheat barbecue to medium-high. Grill whole mushrooms until cooked through, basting often with Port Steak Sauce. Transfer to a platter and sprinkle with chopped parsley.
Grilled Tofu Teppanyaki
Soak skewers in water for 20 min. Pat 340 g firm tofu dry with paper towels. Cut into large cubes and marinate with 1/2 cup Teppanyaki Sauce in a freezer bag. Refrigerate for 4 hours or overnight. Preheat barbecue to medium. Thread tofu alternately with yellow zucchini and red onion chunks onto skewers. Oil grill and barbecue skewers until tofu is hot and veggies are cooked, 2 to 3 min per side.