BCC Steak Sauce

BCC Steak Sauce Recipe

By Batch Cooking Club

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 15 minutes


½ cup sun-dried tomatoes

1 cup balsamic vinegar

1 clove garlic, smashed

1 sprig fresh rosemary

2 tsp Worcestershire sauce

2 tsp Dijon mustard

1 Tbsp agave

½ tsp sea salt

¼ tsp freshly ground black pepper


1In a small bowl, add the sun-dried tomatoes and cover with boiling water. Let stand 10 minutes and drain.

2Meanwhile, in a small saucepan, combine the balsamic vinegar, garlic and rosemary. Cook over high heat for 10 minutes until the liquid is reduced by half. Remove the rosemary and set aside to cool.

3In a blender, combine the balsamic reduction, drained sun-dried tomatoes, Worcestershire sauce,Dijon mustard, agave, salt and pepper. Blend until smooth.

4Spoiler Alert: BCC Steak Sauce will stay fresh in an air-tight container in the refrigerator for 2 weeks.

5Batch it up! BCC Steak Sauce can be served as a glaze on kebabs or a dipping sauce for vegetable steaks and grilled vegetables.

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