Ballymaloe Steak Sauce
Ballymaloe Steak Sauce is deliciously indulgent new sauce from the team behind Ballymaloe Relish. Made using Blackrock Irish Stout from the Dungarvan Irish Brewing Company and with a temptingly rich flavour, with notes of coffee, caramel and tarragon, it is going to be your BBQ essential this summer! Enjoy in a steak sandwich or with roast beef or even better- use as a glaze in the final few minutes of cooking a steak or chicken wings! Ballymaloe Steak Sauce is now available in good food stores nationwide!
Here are a few simple and tasty recipes for you to try at home…
The Perfect BBQ Steak with Ballymaloe Steak Sauce
The perfect steak with Ballymaloe Steak Sauce
Photo Joleen Cronin
Ingredients
(Serves 4)
4 x 6 oz (175 g) sirloin or fillet steaks
1 garlic clove
salt and freshly ground black pepper
a little olive oil
Ballymaloe Steak Sauce
Method
First you need to pick your steak. Sirloin is more textural than fillet, with lots more flavour, but you can use either.
About 1 hour before you want to cook your steaks, remove them from the fridge. Cut the garlic clove in half and rub it on both sides of each steak. This simple step intensifies their beefy flavour. Grind some black pepper over the steaks and sprinkle with a few drops of olive oil. Turn the steaks in the oil and set aside to allow them to come to room temperature. If using sirloin steaks, score the fat at 1-inch intervals. Heat the BBQ grill until very hot, season the steaks with a little salt and put them onto the grill. When cooking a sirloin steak, also turn it over onto the fat side and cook for 3-4 minutes or until the fat crisps up nicely. In the final moments of cooking you can baste the steaks in Ballymaloe Steak Sauce.
The cooking times for each side of the steaks are roughly as follows:
Sirloin Fillet
RARE 2mins 5mins
MUDIUM- RARE 3mins 6mins
MEDIUM 4mins 7mins
WELL – DONE 5mins 8-9mins
Tip: Rest your steaks! Put your steaks onto an upturned plate resting, placed on top of another plate and leave them for a few minutes in a warm place. The secret to a juicy steak is to let it rest. Serve with Ballymaloe Steak sauce.
BBQ Ribs with Ballymaloe Steak Sauce
Ingredients
(Serves 4)
I kg pork ribs
Ballymaloe Steak Sauce
Method
Sticky yummy BBQ ribs, these ribs are par-boiled before the BBQ’ing so you won’t have to wait long!
Boil the ribs in a large pot of boiling water for ten minutes, this helps to reduce the fat and insure that they’re fully cooked. Cool and leave in the fridge until you’re ready. BBQ the ribs for 6- 7 minutes, on each side, on a hot BBQ, baste the ribs with Ballymaloe Steak Sauce for the final few moments of cooking time.
Steak Sandwich with Ballymaloe Steak Sauce
Steak sandwich with Ballymaloe Steak Sauce
Photo Joleen Cronin
Ingredients
(Serves 2)
250g/ 8oz strip loin steak
A little olive oil
Salt and pepper
½ red onion
2 handfuls of salad leaves (rocket, spinach, chard, lambs leaf…)
Wholegrain mustard
2 whole wheat rolls or your favourite sandwich bread (sourdough, ciabatta, country white, baguette…)
Ballymaloe Steak Sauce
Method
Marinate the steak in advance with some olive oil, salt and pepper and refrigerate. When ready allow the steaks to come to room temperature before cooking. Heat a griddle pan until nice and hot and then add the steaks. For medium rare cook 3-4 minutes per side depending on thickness. When the steak is cooked, remove it from the pan and allow to stand for about 10 minutes, the secret to a juicy steak is to let it rest before eating. Slice the onion into half moons. Spread mustard on one side of the roll and add salad leaves and sliced onion. Slice steak and place pieces on top of onions, finish with Ballymaloe Steak Sauce and enjoy!
Tip: After cooking rest your steaks! Rest your steaks onto an upturned plate placed on top of another plate and leave them for a few minutes in a warm place. The secret to a juicy steak is to let it rest.
