Adel's Homemade Steak Sauce

Adel Blake 1

"This recipe was handed down from our in-laws. We don't know where it originated, but it is excellent on all cuts of beef."
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8 h 40 m servings 111 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 942 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine vodka, cinnamon, allspice, and cloves in a bowl. Combine 1/2 cup vinegar, soy sauce, hot sauce, and garlic in another bowl. Cover both bowls and allow mixtures to rest for 8 to 10 hours at room temperature. Strain vodka mixture and discard spices.
  2. Press tomatoes through a sieve to make 1 cup tomato pulp; save any excess tomato pulp for another use.
  3. Heat 6 tablespoons vinegar and sugar in a skillet over medium heat, stirring constantly, until mixture is deep brown and syrupy, 6 to 8 minutes. Stir in tomato pulp and reduce heat to medium-low; simmer until thickened, 4 to 6 minutes. Remove and discard garlic from soy sauce mixture and pour sauce into tomato mixture. Bring to a boil and stir in tamarind pulp and strained vodka. Continue to cook until sauce is thickened, 10 to 15 minutes.


  • Cook's Note:
  • Refrigerate for up to 2 months.