Rich, tangy, and a little peppery—this sauce brings steakhouse vibes without the steak. Think tomato paste, vinegar, tamari, and spices, blended into a bold glaze that’s perfect for grilled dishes.
Rich, tangy, and peppery—this sauce brings steakhouse vibes without the steak. It’s bold enough for grilled mushrooms, chicken, or roasted cauliflower.
Ingredients:
¼ cup tomato paste
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp tamari or coconut aminos
½ tsp garlic powder
½ tsp mustard powder
¼ tsp black pepper
Pinch of smoked paprika
Instructions:
Whisk all ingredients together in a bowl.
Add water 1 tsp at a time to thin if needed.
Store in the fridge for up to 10 days.
Kick It Up a Notch:
Add horseradish for zing
Stir in chopped rosemary or thyme
Use as a glaze for grilled portobellos
Alpha-Gal Tips:
Use date paste or maple syrup for sweetness
Add mustard powder and garlic for punch
Skip any “natural flavors” in store-bought versions
Pairings: Grilled portobellos, chicken, roasted cauliflower steaks, sandwich spreads