Steak-sauce sales line the pockets of food-corporation executives, but many of these sauces are processed and do little for your health. “This restaurant favorite is literally like liquid gold to manufacturers, making them more profit per ounce than almost any other product they sell,” explains Bradley, who notes that some contain ultra-high sodium levels—we’re talking 280 grams of sodium per tablespoon. On top of that, many contain controversial fake caramel coloring that could cause cancer.
Focus on high-quality, grass-fed beef for tastier meats with higher omega-3 fatty acid levels. For a yummy steak topping, head to your garden, the farmers’ market, or your store’s organic produce section to whip up an amazing chimichurri, Argentina’s version of barbecue sauce.
1 1/2 cups Spanish olive oil
Juice of 2 limes
1 1/2 cups finely chopped fresh parsley
8 cloves garlic, finely chopped
2 shallots, minced
2 tablespoon each finely chopped fresh basil, thyme, and oregano
Salt and pepper to taste
1. Combine the ingredients in a bowl and season with salt and pepper.
2. Divide the chimichurri between 2 bowls.
3. Use half as the marinade and half as the dipping sauce.
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