This cutting board sauce for steaks is perfect for any steak and grilled or smoked beef roasts. You will wonder why you haven’t used it all along. Our recipe has an Argentinian influence but calls for serrano peppers in addition to other ingredients. Remember to adjust this recipe to suit your tastes and choose a milder pepper if preferred.
What can be better than a perfectly grilled or smoked steak? Well, for starters, topping it with this board sauce for steaks! The first time I tried this dressing, it was simply incredible. I highly recommend using it whenever possible, and the ingredients are easy to find right in your local supermarket. This board sauce recipe makes about 1 cup of sauce, or enough for 2-2 1/2 pounds of meat.
What is a board sauce?
Board sauce, sometimes referred to as board dressing or cutting board sauce, is a mixture of herbs, oil, an acid like citrus juice, garlic, onion, and seasoning milled together right on the cutting board. After the steak has cooked to a perfect 130 degrees (the gold standard medium-rare), it is rested on 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 flavor to steaks, and are well worth the effort.
Where does board sauce come from?
Various online creators give credit to Adam Perry Lang for inventing this sauce. And while he may have innovated some aspects of board dressing, both the contents and the tradition are too similar to a rustic chimichurri to give full credit. Sure, French herbs like tarragon and fresh marjoram can be added, changing the overall flavor. However, this concept is similar to Argentinian cuisine which holds great historical value that merits attention and credit. Any variation thereof is merely a western fusion take of this popular technique.
- Extra-virgin olive oil
- Flat-leaf parsley (Italian parsley)
- Green onions (you can also use Vidalia or red onion)
- 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
- Gather your board sauce ingredients, a sharp knife, and a clean 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. I recommend using 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) these items until they incorporate the liquids.
- Season board sauce with salt and pepper and mix through. If your board sauce for steak is too dry, add another tablespoon of olive oil to the mixture.
How to Use a Board Sauce:
Once the steaks have cooked to desired doneness, place them onto the board sauce. Rest the steaks for 5-7 minutes, then slice them 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 these steaks!
Pellet Grill New York Strip
Quick n’ Easy T-Bone Steaks
Pellet Grill Cowboy Steaks
Reverse Seared Tomahawk Steaks
Grilled Chuck Eye 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.