This Sauce is Boss

Grilling season is the best, on so many levels. In many cases it’s quick, it’s easy, few pots or pans are used, and your meal screams summer. And this simple Skirt Steak with BA.1 Sauce fits all of that criteria to a T.

Sweet, salty, tart, and goosed with secret sources of umami, steak sauce may be the ideal foil for a sizzling slab of red meat. We… whipped up a signature steak sauce of our own. It’s big on flavor, free of weird preservatives, and comes together in about a minute flat. Welcome to the world, BA.1.

Bon Appétit

In some ways, the taste of this sauce resembles A1 Sauce, but without the processed taste, and it’s a bit lighter in consistency. I loved it so much, I also added it to my side of grilled asparagus.

Skirt Steak with BA.1 Sauce

  • Servings: 2-4
  • Difficulty: easy
  • Print



  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. ketchup
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. vinegar-based hot sauce (such as Frank’s or Crystal)
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • Kosher salt

Steak and Assembly

  • Vegetable oil (for grill)
  • 1½ lb. skirt steak, cut into thick slices
  • Kosher salt, freshly ground pepper
  • Flaky sea salt



  1. Whisk vinegar, Worcestershire sauce, ketchup, oil, hot sauce, mustard, honey, and 1 Tbsp. water in a medium bowl to combine; season with salt.
  2. Do ahead: Sauce can be made 2 months ahead. Store airtight at room temperature.

Steak and Assembly

  1. Prepare a grill for medium-high heat; oil grate.
  2. Season steak generously with kosher salt and pepper.
  3. Grill, turning every 1–2 minutes and moving closer to or farther away from heat as needed to build even color, until nicely charred and an instant-read thermometer inserted into the thickest part of steak registers 125°(juices pooling on top of meat is a fairly good indicator that meat has reached medium-rare), 7–9 minutes.
  4. Transfer steaks to a cutting board and let rest 5–10 minutes before slicing against the grain.
  5. Transfer steak to plates and top with sauce. Crack some pepper over and sprinkle with sea salt.

Recipe by Chris Morocco from Bon Appétit

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