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Steak sauce is a tangy sauce commonly served as acondiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the "brown sauce" of British cuisine.[1]
Steak sauce is normally brown in color, and often made fromtomatoes, spices,vinegar, andraisins, and sometimesanchovies. The taste is either tart or sweet, often peppery, with some similarities toWorcestershire sauce.
Three major brands in the U.S. are the British-originatedA1, domestically producedHeinz 57, and British-madeLea & Perrins.
There are also numerous smaller makers, regional brands and flavor profiles, and private-label supermarket versions available. These sauces typically mimic the slightly sweet flavor of A1 or Lea & Perrins.[citation needed]
Unlike other steak sauces,H. J. Heinz Company’s Heinz 57 has aketchup-like base, which is fortified with malt vinegar and seasoned with mustard, raisin, apple, garlic, onion, and other flavors.[2]
Heinz once advertised the yellowish-orange product as tasting "like ketchup with a kick".[3]
