Steak Sauce

It’s a thick, smoky, and slightly spicy condiment that gives this steak a little extra kick.

Gluten-free varieties are hard to find, so buying it may not even be possible where you live. If that’s the case, and you’ve been missing out on those sauces ever since you went off wheat, make it! It’s easier and quicker than you think…



Steak Sauce

Marla Hingley
Similar in taste to bottled steak sauces like; HP or A-1. Raisins add flavour and thickness to this savory sauce.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 8


  • 2 Tbsp GF chilli sauce
  • 2 Tbsp GF Dijon mustard
  • 1 Tbsp lemon juice
  • 1 Tbsp brown sugar
  • 1/4 tsp garlic powder
  • 1/3 cup raisins
  • 1/3 cup orange juice
  • 1/4 cup vinegar
  • 1/4 cup GF soy sauce
  • 1/4 cup GF ketchup


  • Mix and boil all ingredients in a saucepan. Stir often as you let this simmer for about 15 minutes. If you want a thicker sauce, add a cornstarch mixture ( 2 tsp cornstarch + 2 tsp cold water).
  • Let this cool off and then use a blender or food processor with the mix until it begins to become smooth.
  • Keep it in the refrigerator until needed.
Tried this recipe?Let us know how it was!
See also
Raw Asparagus Pesto Spread


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  1. With such a high acid content, it should be good up to 2 weeks. Although I freeze mine in small portions, then just defrost as I need them. Because there is dairy in the sauce it will break a bit when it defrosts – but just whisk it well with a few drops of oil and it should emulsify again smoothly.

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