Steak Marinade and Sauce


revised32I discovered this recipe earlier this summer when I was looking for a way to use up some house-made cocktail sauce. The result was outstanding  — so much so that we decided to try it again. The steak is placed in the marinade for several hours before it hits the grill. Cooked over an indirect heat, the steak becomes tender with a beautiful even “mahogany finish”. The marinade is reserved, added to sautéed mushrooms, and reduced to create rich, flavorful steak sauce. It makes a really impressive presentation — definitely company ready. Served with Roasted Broccoli.



  • 1 pound beef sirloin steaks
  • 1 tablespoon olive oil
  • 2/3 cup cocktail sauce
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 3 cloves garlic, crushed
  • 1/4 teaspoon seasoning salt, or to taste
  • 1 tablespoon olive oil
  • 8 ounces sliced fresh mushrooms


  1. Pierce steaks all over with a fork, and place them into a resealable freezer bag. In a medium bowl, stir together 1 tablespoon of olive oil, cocktail sauce, honey, soy sauce, garlic, and seasoning salt. Pour over the steaks in the bag, seal, and refrigerate for 30 minutes or up to 6 hours, turning frequently.
  2. Preheat an outdoor grill for medium-high heat. When grill is heated, lightly oil the grate.
  3. Remove steaks from marinade, reserving marinade. Grill for about 7 minutes on each side, or to your desired degree of doneness.
  4. While steaks are grilling, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook until tender. Pour in reserved marinade, and bring to a boil. Boil for 5 minutes, or until thickened. Serve with steaks.



About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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