Sauces lend a flavorful hand to meat


September 21, 2005|By Bill Daley

People don't get sauced as much as they used to and that's a shame. For while today's focus on "natural" foods presented bare without adornment has its benefits (notably fewer calories), the sauces of old had their charms.

Used judiciously, a sauce enhances flavor rather than hides it. And nothing needs a kick in the taste buds more these days than the beef, pork and chicken found in most supermarkets. Mass production and a ruthless focus on lean, leaner, leanest cuts has robbed so many of our old favorite meats of their flavor.

Sauces can come to the rescue. Here are three simple ones whose contrasting colors and flavors work well with grilled meats, especially flank steak, pork tenderloin and chicken kebabs.

The sauces are so easy you can make, and serve, all three at once.

Bill Daley writes for the Chicago Tribune.

Menu Suggestion

Grilled steak with 3 sauces

Potato salad

Tossed salad

Ice cream bars

Grilled Steak With Three Sauces

4 servings -- Total preparation time: 1 hour

1 thick porterhouse steak, about 3 pounds

2 teaspoons each: salt, freshly ground pepper

sauces (recipes below)

Prepare a grill for direct high heat. Season steak with salt and pepper. Grill steak 5 minutes; turn. Grill to desired degree of doneness, about 8 to 10 minutes. Set aside 5 to 10 minutes before slicing.

Mustard-butter sauce: Mash 1/2 stick ( 1/4 cup) softened unsalted butter with 1/4 cup Dijon mustard to make a smooth, thick paste; season with 1/2 teaspoon freshly ground black pepper. Makes 1/2 cup.

Teriyaki sauce: Whisk together 1/4 cup teriyaki sauce, 1 tablespoon white vinegar, 1 teaspoon toasted sesame oil and 1/4 teaspoon Chinese chili sauce in a small bowl. Makes about 1/4 cup.

Parsley sauce: Combine 1 bunch flat-leaf parsley, 3 chopped cloves garlic, 1/4 cup olive oil and 1/2 teaspoon salt in a food processor or blender. Pulse until sauce is coarsely textured. Makes 3/4 cup.

Per serving (with 1 tablespoon of each sauce): 694 calories; 51 grams fat; 19 grams saturated fat; 152 milligrams cholesterol; 5 grams carbohydrate; 51 grams protein; 2,286 milligrams sodium; 1 gram fiber

Recipe and analysis from the Chicago Tribune

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