Sossen Eckart Steak Sauce. Steak sauce made with orange juice, tomato, and chili – vegan, with a slow-building heat.
Sossen Eckart Steak Sauce is a vegan steak sauce made from orange juice, tomato purée, sugar beet syrup, and raw cane sugar, seasoned with soy sauce, onions, garlic, chilies, and spices. On Eckart's scale of zero to three chilies, it ranks at two. Cooked by hand in Berlin, 250 ml.
A steak sauce belongs on the plate only once the meat is ready. It serves as a finishing condiment at the table, either as a dollop on the edge of the plate or drizzled over sliced meat. In English and American steakhouses, it is traditionally found alongside salt and pepper. Steak Sauce from Eckart follows this idea with its own unique base: orange juice is the primary ingredient, complemented by tomato and dark beet syrup. It carries the label "N°1".
First fruit, then a heat that lingers
The initial impression is fruity and sweet. Orange juice and tomato set the tone, while sugar beet syrup contributes a dark, almost malty sweetness. Soy sauce provides savory depth, while onions and garlic add spice.
The heat does not hit immediately. According to Eckart, it unfolds slowly and then lingers on the palate. On his scale, the sauce receives two chilies; he describes it as having a certain "bite." Those expecting a very mild sauce would be better served with the tomato ketchup.
For steak and far beyond
The name says what it is made for. Whether serving rump steak, entrecôte, or sirloin from the grill or pan, place a spoonful on the edge of your plate. This keeps the meat just as it is, allowing you to add as much sauce as you like with each bite. For sliced flank steak or tagliata, serve it in a small bowl on the side.
Eckart explicitly describes the sauce as universally applicable. It pairs just as well with grilled chicken, meatballs, or pan-fried dishes. On a sandwich with cold roast beef, it replaces mustard or remoulade.
Because it is vegan, it also tastes great with grilled vegetables, mushrooms, or tofu from the grill. As a dip for veggie sticks or baked potatoes, it's quickly ready to serve. And for fried potatoes with a fried egg, a dollop adds a bit of heat to the plate.
Our tip: Let the steak rest for a few minutes after frying before adding the sauce. This keeps the crust crispy and the meat juices inside the steak.
Note: The sauce contains soy and wheat as allergens, both from the soy sauce. Eckart labels it as vegan. Keep it refrigerated after opening, and it will last for many weeks.
Good meat, but no suitable sauce
At the beginning of Thomas Eckart's sauces was an experience at his own table. He bought high-quality meat but couldn't find a sauce that complemented it well. So, he cooked it himself. That the Steak Sauce bears the number 1 fits this story perfectly.
He has been doing this professionally since 2009, in Berlin, with his team and by hand. Originally from Munich, he is a trained librarian who calls himself a convivial food lover. He reduces his sauces rather than diluting them with water, and he avoids artificial additives. His portrait on the label and the text "Handmade in Berlin" indicate its origin.
With this variety, it is easy to see where the flavor comes from. The spice is provided by soy sauce, onions, garlic, and chilies, while the sweetness comes from sugar beet syrup and raw cane sugar. The fruitiness is contributed by the orange juice, and the depth comes from the long reduction process.
For steak nights and anyone who likes it spicy
This sauce is for anyone who enjoys their steak with a bold, fruity, and spicy companion. It belongs on the table for grilling evenings, Sunday roasts from the pan, and quick weeknight steaks. Because it is vegan, guests who opt for grilled vegetables will also be well catered to.
The Plum Sauce is fruitier with an elegant acidity and, according to Eckart, also pairs well with steak. You can find his other sauces on the Eckart page. The Steak Sauce is not suitable for those avoiding soy or wheat.
A vegan steak sauce made from orange juice, tomato, and chili, cooked by hand in Berlin – for rump steak, chicken, and everything from the grill.
