The No-Cook “Board Sauce” That I Use on Everything (It’s So Flavorful!)

If you’re grilling this summer, board sauce needs to be in your rotation. It’s one of my favorite no-cook sauces to serve with grilled steak — like skirt steak, flat iron steak, and hanger steak — and I’ve made several versions of it over the years depending on what herbs I have on hand. The sauce is built right on the cutting board, using the juices from the steak and a quick mix of chopped herbs, aromatics, citrus or vinegar, and olive oil. There’s no blender, food processor, or even a mixing bowl required. You just chop, mix, slice the meat right on top, and let the flavors mingle. It’s a fresh sauce that’s perfect for anything grilled, and it’s endlessly adaptable.

Board sauce is all about simplicity and flavor! Because the herbs are chopped fresh, you get a kind of instant marinade-meets-sauce that’s incredibly delicious. I love using a mix of parsley and oregano, minced shallot, red pepper flakes for some heat, and red wine vinegar to brighten it all up. A generous drizzle of good olive oil pulls everything together.

The best part is that you don’t need to follow an exact recipe. If you have thyme or cilantro instead of oregano, go for it. Garlic or lemon juice (plus zest) can be great additions, too. The concept stays the same: Chop and mix it all on the board, rest the meat on top, and slice. It’s a low-effort method that feels just right for summer.

1. Chop the herbs and shallot. Finely chop 1/2 cup fresh parsley, 2 tablespoons fresh oregano, and 1 small shallot. Add a pinch of kosher salt as you chop to help draw out the flavor.
2. Add red pepper flakes and vinegar. Sprinkle in 1/4 teaspoon red pepper flakes (more or less to taste) and 1 tablespoon red wine vinegar. Mix everything together with the flat side of your knife or a spoon.
3. Drizzle with olive oil. Pour over 3 tablespoons of extra-virgin olive oil and mix to combine. Let the grilled steak rest on sauce for a few minutes.
4. Slice the steak on top. Slice your grilled steak directly over the board sauce. Drag the steak through the sauce and serve right from the board.

• Mix and match your herbs. Use whatever fresh herbs you have — parsley, oregano, thyme, basil, mint, dill, or cilantro all work beautifully.
• Serve it with anything grilled. It’s amazing with grilled chicken, grilled pork tenderloin, grilled fish, or vegetables like grilled zucchini and eggplant.