This easy, homemade board sauce for steaks will take your beef steaks and roasts to new heights! One you’ve tried it, you’ll wonder why you gone without it for so long. Yes, it is that good!
The first time we tried this board sauce, it was simply incredible. The flavors married beautifully with the ribeye steak, that we wanted to try it again with tri-tip and flat steaks. Even better? The ingredients are easy to find and are budget friendly! This board sauce recipe makes about 1 cup of sauce, or enough for 2-2 1/2 pounds of meat. You can also spoon this mixture on pork chops, lamb, chicken and turkey, and seafood like grilled shrimp and scallops!
All about board sauce
Board sauce, sometimes referred to as board dressing or cutting board sauce, is a mixture of fresh herbs, oil, an acid like citrus juice, garlic, onion, and seasonings milled together right on the cutting board with a sharp knife. Once a grilled steak has cooked to a perfect 130 degrees (the gold standard medium-rare), it is rested right on top of the board sauce for 5-7 minutes. The steak is then sliced and mixed with the sauce right before serving. Board sauces add a deliciously bright, herbal flavor to steaks, and are well worth the effort.
Who invented it?
Various online creators give credit to Adam Perry Lang for inventing this sauce. And while he may have innovated some aspects of a board dressing, both the contents and method are too similar to a rustic Argentinian chimichurri to give full credit. Sure, French herbs like fresh rosemary, thyme, or marjoram can be used to change the overall flavor, but in the end, the concept is strikingly similar to older Argentinian methods. There is no arguing this tradition holds greater historical value that deserves attention and credit. Any variation of Lang’s is merely a rehashing of the past and is fusion cuisine at best.
About our recipe
Our board sauce recipe draws its flavor profile from Argentinian cuisine. However, we’ve added a deliciously spicy kick of chopped serrano peppers as well. If your taste buds rebel against spice, consider using a milder pepper like seeded jalapenos, hatch chilies, or Anaheim peppers.
- Extra-virgin olive oil
- Flat-leaf parsley (Italian parsley)
- Green onions (you can also use Vidalia, shallots, or red onion)
- Garlic (use smoked garlic for a delicious board sauce!)
- Serrano pepper (sub with jalapeno or a milder pepper of choice)
- Red wine vinegar (sub with fresh lemon or lime juice)
- Salt and black pepper
How to make a board sauce
- Gather your board sauce ingredients, a sharp knife, and a large cutting board to assemble board sauce.
- Place peeled garlic cloves in a small microwave-safe bowl with 1 tablespoon of water—cook in the microwave for 45 seconds. Garlic should be a little soft but still firm. Warming them will reduce the acidity of the raw garlic but still retain much of its flavor.
- Remove garlic from the microwave and let them stand for 1 minute.
- Remove seeds and stem from the pepper. Use food-safe gloves to keep your hands from absorbing the serrano juices.
- Chop green onion, flat-leaf parsley, garlic, and serrano pepper together on the cutting board.
- Add olive oil and vinegar. Continue chopping (mincing) the veg until they incorporate the liquid.
- Season board sauce with salt and pepper and mix through. If your board sauce is too dry, add another tablespoon of olive oil to the mixture.
How to use board sauce
Once the steaks have cooked to desired doneness, place them onto the board sauce. Rest them for 5-7 minutes. Slice steaks on the board sauce to absorb extra flavor. Optional step: Use tongs to gently toss the steak with the dressing. Serve immediately.
Try this board sauce on steak
- Pellet Grill New York Strip
- Easy Sugar Steaks
- Quick n’ Easy T-Bone Steaks
- Pellet Grill Cowboy Steaks
- Reverse Seared Tomahawk Steaks
- Grilled Chuck Eye Steaks
Board Sauce for Steaks
- 1/3 cup olive oil
- 1/2 cup flat-leaf parsley
- 2 medium green onion
- 2 cloves garlic
- 1 small green serrano pepper Sub with jalapeno or favorite pepper
- 1 1/2 tablespoons red wine vinegar sub with lemon or lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Use a clean cutting board to assemble dressing.
- Place peeled garlic clove in a small microwave-safe bowl with 1 tablespoon of water. Microwave for 45 seconds to 1 minute. Garlic should be a little soft, but still firm. This will reduce the acidity of the raw garlic, but retain much of its flavor. Remove from microwave and let it stand for 30-60 seconds.
- Chop green onion (white and green portions), flat-leaf parsley, garlic, and serrano pepper right on the cutting board. Add olive oil and vinegar. Mince these items, as it incorporates the liquids. Season with salt and pepper and mix through. If dressing is too dry, add another tablespoon of olive oil to the dressing.
- Slice the cooked steak, and add pieces straight onto the cutting board. Using tongs, gently toss the meat with board dressing. Serve immediately.
- The meat pictured in this recipe is beef tri-tip, but this dressing can use this on all types of steaks, and beef roasts.