Marcus Samuelsson's Steak Sauce

Marcus Samuelsson | Yield: 2 cups
Chef Marcus Samuelsson's steak sauce recipe is packed with flavor and incredibly complex. Try it with grilled beef, buffalo, venison or even duck.
Marcus Samuelsson's Steak Sauce Recipe | D'Artagnan


  • 1 tablespoon canola oil
  • 2 garlic cloves, chopped
  • 2 shallots, chopped
  • 2 poblano chiles, seeds and ribs removed, chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 6 whole cloves
  • 6 allspice pods
  • 2 tablespoons ketchup
  • 1/2 cup dry red wine
  • 2 tablespoons soy sauce
  • 1/4 cup vodka
  • 1/4 cup brandy
  • 2 tablespoons tomato paste
  • 1/2 cup seeded tamarind pulp
  • 1 teaspoon mustard powder
  • 1 teaspoon Worcestershire sauce
  • 6 drops Tabasco
  • 1 teaspoon salt
  • Freshly ground black pepper


  1. Heat the canola oil in a large saute pan over medium heat. Add the garlic, shallots, and chiles and saute until the shallots are translucent, about 5 minutes. Add the sugar, cinnamon, cloves, and allspice and cook until the sugar caramelizes, about 3 minutes.
  2. Stir in the ketchup, red wine, and soy sauce and simmer for 10 minutes. Add the vodka, brandy, tomato paste, tamarind pulp, mustard powder, Worcestershire sauce, Tabasco, salt and a few grindings of pepper and simmer over low heat for 15 minutes. Remove from heat. Strain through a fine mesh sieve before using.
  3. Sauce can be store in an airtight container in the refrigerator for up to 1 month.

CHEF'S TIP: Ready-to-use seeded tamarind can be found in almost any Latin, Indian or West Indian grocery store. It's sold in solid blocks wrapped in plastic, or frozen.