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Grilled steak toppings

While a perfectly grilled steak can easily stand on its own, there are some great toppings that will add an extra layer of flavour and complement the meat nicely. Next time you’re in the mood for a barbecued steak, forgo the barbecue sauce and try one of these delicious toppers instead!

Steak with mushroom topping

Blue cheese butter

Serving size 4


  • 1/3 cup crumbled blue cheese
  • 2 tablespoons softened unsalted butter
  • 1/4 cup finely chopped green onions


  1. Thoroughly mix the onions and butter together.
  2. Gently stir in the blue cheese until just combined. Don’t overmix.
  3. Divide into four servings and top the steaks still warm from the grill.

Garlicky portobello mushroom

Serving size 2


  • 2 tablespoons unsalted butter
  • 1 large portobello mushroom cap, finely diced
  • 1 garlic clove, minced
  • 1/2 teaspoon Montreal steak spice
  • 1/4 teaspoon freshly cracked black pepper
  • 2 teaspoons soy sauce


  1. In a small skillet over medium heat, melt the butter.
  2. Add the mushrooms and garlic. Stir often and saute for approximately three minutes or until the garlic is softened and fragrant.
  3. Add the remaining ingredients. Cook until the mushrooms are tender.
  4. Spoon over each steak.

Brie and spinach

Serving size 2


  • 1 tablespoon salted butter
  • 1 garlic clove, minced
  • 2 large handfuls of fresh baby spinach
  • 2 wedges of ripe brie


  1. In a medium skillet over medium heat, melt the butter, then add the garlic and saute until tender.
  2. Add the spinach and stir until almost completely wilted but still a bright green with some texture.
  3. Spoon the spinach over the steaks and top with the brie.

Creamy chipotle sauce

Serving size 4 to 6


  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 pureed chipotle pepper in adobo sauce
  • 2 teaspoons cumin
  • 1/2 teaspoon freshly ground pepper


  1. Thoroughly mix all the ingredients in a small bowl.
  2. Chill for one hour before serving.
  3. Add a dollop to the top of each grilled steak.

Chimichurri sauce

Makes approximately 1 to 1-1/2 cups


  • 2/3 cup Italian parsley, packed
  • 1/3 cup cilantro, packed
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 2 shallots
  • 1 tablespoon lemon juice
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste


  1. Puree all the ingredients in a food processor.
  2. Allow the mixture to sit at room temperature for two hours before serving.
  3. Spoon over the steaks as desired.

Other suggestions

  • Bearnaise sauce
  • Caramelized onions
  • Tarragon or garlic butter
  • Guacamole
  • Extra-virgin olive oil, lemon juice and sea salt
  • Pico de gallo
  • Mushroom topping
  • Grilled prosciutto-wrapped asparagus
  • Garlic shrimp skewers
  • Crab meat and hollandaise sauce
  • Roasted peppers in olive oil
  • Peppercorn sauce
  • Cambozola
  • A fried egg

More steak recipes

Grilled Flank Steak with Cumin Aioli
Tonight’s Dinner: Grilled steak with cognac sauce
BBQ Soy and Lime Steaks

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