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Garlic-Parsley Steak Sauce

From

August/September 2009

The steak is cooked perfectly, with a sizzling crust and buttery interior; the only thing missing is the perfect sauce. We wanted to concoct our own steak sauce recipe that could stand up to our meaty steaks. Instead of white onions, we used the red variety, which lend a sweet, mild flavor to the steak sauce. Our steak sauce doesn't require any cooking and is highly concentrated. It can be prepared while the meat rests.

Makes 1 1/4 cups

A little of this aromatic vinaigrette goes a long way.

Ingredients

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