Califonia Bountiful
Main Dish

Steak sauce with California prunes

This sweet and savory sauce is both decadent and easy and can be enjoyed on your favorite steak!

Chef/owner Oliver Ridgeway
Camden, Spit and Larder, Sacramento

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California prune sauce
1/2 cup water
1/2 cup aged balsamic vinegar
1/4 cup pitted California prunes
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup English mustard (substitute with Dijon mustard)
2 tbsp. chopped onion
2 garlic cloves, cut in half
1/2 tsp. celery seed
1/4 tsp. kosher salt
1/4 tsp. black pepper
Pinch cayenne pepper

2 USDA Choice ribeye steaks
2 tbsp. olive oil
Salt and pepper, to taste
Watercress (as a garnish; optional)


For sauce: Place ingredients in a small saucepan and let simmer over low heat for 15 minutes, stirring occasionally. Be careful to keep the heat low, allowing for a very low, gentle heat, not a hard boil. To check doneness, dip in a spoon and run your finger over the back. The line should stay clean. Remove from heat and let sauce cool before pouring into a blender. Blend until smooth and then strain through a sieve.

For steak: Preheat grill to high heat. Salt and pepper and drizzle olive oil on both sides of steaks. Transfer seasoned steaks to the hot grill and cook for 4 to 6 minutes on each side for medium-rare, longer, if desired. Remove steaks and let rest for 5 to 10 minutes before serving with sauce. Garnish with watercress, if desired.

 Serves 2


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