I love those moments of divine inspiration, when creativity and knowing what tastes good together meet in a conspiracy of brilliance and a new dish is born. That happened to me tonight when preparing a steak sauce for our grass fed beef tenderloin that Keith grilled — to perfection I might add — and we served with oven baked French fries, sweet and sour cabbage wedges and my gourmet mesclun salad (another World’s Easiest recipe).
We’ve test-driven Rachel Ray’s balsamic onions and steak sauce, and while delicious, this is so much easier and less time consuming and just as flavorful. I’m almost embarrassed to tell you how I did it, it is so ridiculously easy.
World’s Easiest Steak Sauce
Print This Recipe
Ingredients:
Cook onions and mushrooms in a skillet over medium heat until tender, browned and beginning to caramelize. Then drizzle the pan with balsamic vinegar, then Worcestershire sauce, then tamari, then add a squirt of ketchup. Let cook down for just a bit, until it looks like in the picture above.
What, you want measurements? Go for about 1 tablespoon of balsamic and Worcestershire, about 2 teaspoons of tamari and probably 1 tablespoon of ketchup and see if it suits your fancy. I didn’t measure, and probably never will.
Just so you know, even the four-year-old adored this steak sauce. If that’s not a seal of approval, I don’t know what is.
Clacked by Debbie McDuffee
on Sep 22, 2009 @ 10:00 EST5EDT
