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4 Easy Sauces for your Halal Gourmet Steaks

We've put together 4 easy classic sauce recipes to complement your halal steak. 

What's steak without sauce? We hear you ask. That is a very valid question, and we at Halalnivore HQ have created these 4 easy recipes to complement your halal steak.

BEARNAISE SAUCE - The classic steak sauce from France that is rich in flavour. This one is sure to delight the true steak lovers!

Ingredients:
1 tablespoon Lemon Juice
1 tablespoon onion minced
½ teaspon dried tarragon
½ cup mayonnaise
½ cup milk
1 teaspoon dijon mustard
1 teaspoon salt
1 pinch pepper

Method:
In small saucepan over medium-low heat combine lemon juice with onion and tarragon and simmer 2 minutes.

Reduce heat to low and add mayonnaise, milk, mustard, salt and pepper. Whisk until smooth.

Cook, stirring occasionally, 3 minutes or just until hot. Do not boil.

Goes great with a Halalnivore Rib Eye & Halalnivore Fillet

CHIMICHURRI SAUCE - Serve your steak “Gaucho Style” with Argentinian Chimichurri Sauce. A full garlic flavour infused with a kick of chilli, pepper and herbs.

Ingredients:
1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
½ cup vegetable or olive oil
3 tablespoons lemon juice

Method:
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Serve liberally on your steak!

Goes great with a Halalnivore 10oz Rump Steak & Halalnivore Sirloin Steak

PEPPERCORN SAUCE - Another classic full flavoured steak sauce that compliments your steak like no other!

Ingredients:
2 to 3 tablespoons peppercorns
60g butter
1 shallot, minced
50ml water mixed with juices from your steak cooking pan
60ml double cream

Method:
Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.

Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the water mixed with steak juices and boil for another 3 minutes.

Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.

Goes great with all Halalnivore's Steak Cuts

MUSHROOM SAUCE - No steak dinner is complete without a creamy mushroom sauce.

Ingredients:
2 tablespoons unsalted butter
3 cloves garlic, minced
16 ounces cremini mushrooms, thinly sliced
½ cup heavy cream
½ teaspoon dried thyme
½ teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste

Method:
Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.

Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.

Goes great with all Halalnivore's Steak Cuts