Steak sauce recipe without any traces of tomato in it
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Steak sauce is one of those savory, umami-packed pantry staples that can make anything taste a little bit better. Usually made with tomatoes, vinegar, and a host of spices, it’s the perfect addition to grilled meats or as a dipper for fries. However, not everyone loves tomatoes (or tomato-based sauces). If you’re looking for a steak sauce recipe without any traces of the fruit, we’ve got you covered.
This recipe for steak sauce substitutes roasted red peppers and fire-roasted tomatoes for the usual fresh tomatoes. It still has that perfect balance of acidity and sweetness, with a little bit of heat from the peppers. Plus, it’s wonderfully robust and flavorful, without being too overpowering.
You can use this steak sauce on just about anything – grilled meats, roasted vegetables, as a dipper for fries or onion rings. It’s also great as a condiment for sandwiches or burgers. If you want to really kick up the flavor, try using it as a marinade for your next steak dinner.
Here’s what you’ll need for this steak sauce recipe:
1 roasted red pepper
1 (14.5 ounce) can fire-roasted diced tomatoes
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Optional: 1/4 cup olive oil
Start by roasting your red pepper. If you’ve never done this before, don’t worry – it’s easy. Just place the pepper on a baking sheet lined with foil, and put it under the broiler. Keep an eye on it, and rotate it every few minutes so that all sides get evenly charred. Once it’s blackened all over, remove it from the oven and place it in a bowl. Cover the bowl with a plate or lid and let it steam for about 10 minutes. This will make it easy to peel off the skin.
Once the pepper has cooled, remove the skin, stem, and seeds. Dice it up into small pieces and set it aside.
Next, add the diced tomatoes, vinegar, brown sugar, smoked paprika, garlic powder, and cayenne pepper to a blender or food processor. Pulse until everything is combined and smooth.
Finally, add in the diced roasted red pepper and pulse a few more times to combine. If you want a thinner sauce, add in olive oil a little bit at a time until you reach the desired consistency. Season to taste with salt and pepper, then transfer to a jar or container and store in the fridge for up to two weeks
