Three easy sauces for steak

Three easy sauces for steak

Take your steak to the next level with a delicious sauce to bring it to life. These three easy sauce recipes are quick to prepare and turn a simple steak supper into something that bit extra special. Each recipe makes enough to serve alongside four steaks.

Preparation

1. Garlic and Parmesan butter

Garlic and Parmesan butter

100g unsalted butter, softened
3 garlic cloves, crushed
50g Parmesan, finely grated
1 tsp freshly ground black pepper

Beat together the butter, garlic, Parmesan and pepper in a bowl. Spoon onto a sheet of clingfilm and roll into a log shape, securing the ends. Chill until needed, then slice and place on top of cooked steaks to melt over.

2. Herb and olive dressing

Herb and olive dressing

160g pack Nocellara olives, pitted and chopped
1 green chilli, deseeded and finely chopped
15g fresh flat-leaf parsley, roughly chopped
10g chives, finely chopped
½ lemon, juiced
4 tbsp olive oil

In a bowl, mix the chopped olives with the chilli, herbs, lemon juice and oil. Season to taste then drizzle over the steaks.

Tomato and caper vinaigrette

Tomato and caper vinaigrette

2 tbsp olive oil
500g cherry tomatoes, halved
2 garlic cloves, sliced 
2 tbsp balsamic vinegar
2 tbsp nonpareille capers, drained and patted dry with kitchen paper
a few fresh basil leaves

Heat the oil in a frying pan on a medium heat. Add the tomatoes and fry for 10 mins until softened and just starting to collapse. Add the garlic, vinegar and season to taste. Simmer for 2 mins, then stir in the capers and basil and remove from the heat. Spoon the warm vinaigrette over the steaks.

Preparation

1. Garlic and Parmesan butter

Garlic and Parmesan butter

100g unsalted butter, softened
3 garlic cloves, crushed
50g Parmesan, finely grated
1 tsp freshly ground black pepper

Beat together the butter, garlic, Parmesan and pepper in a bowl. Spoon onto a sheet of clingfilm and roll into a log shape, securing the ends. Chill until needed, then slice and place on top of cooked steaks to melt over.

2. Herb and olive dressing

Herb and olive dressing

160g pack Nocellara olives, pitted and chopped
1 green chilli, deseeded and finely chopped
15g fresh flat-leaf parsley, roughly chopped
10g chives, finely chopped
½ lemon, juiced
4 tbsp olive oil

In a bowl, mix the chopped olives with the chilli, herbs, lemon juice and oil. Season to taste then drizzle over the steaks.

Tomato and caper vinaigrette

Tomato and caper vinaigrette

2 tbsp olive oil
500g cherry tomatoes, halved
2 garlic cloves, sliced 
2 tbsp balsamic vinegar
2 tbsp nonpareille capers, drained and patted dry with kitchen paper
a few fresh basil leaves

Heat the oil in a frying pan on a medium heat. Add the tomatoes and fry for 10 mins until softened and just starting to collapse. Add the garlic, vinegar and season to taste. Simmer for 2 mins, then stir in the capers and basil and remove from the heat. Spoon the warm vinaigrette over the steaks.