Sunday, December 22, 2013

Easy Steak Sauce for Hanger or Skirt Steak

This recipe is from the January 2014 issue of Bon Appetit.  I am always looking for an easy sauce for most everything.  This one adds body to the basic au jus or heavy gravy steak sauce.   Please give it a try.

Ingredients
  • 2-TB vegetable oil
  • 1 medium Onion or 2 small Shallots, chopped
  • 4 Garlic cloves, chopped
  • 1 Fresno Chile, seeded and chopped
  • Salt and Pepper to taste
  • 1 TB Tomato Paste
  • ½ cup Worcestershire Sauce
  • ½ cup Red Wine Vinegar
  • ¼ cup packed Brown Sugar
  • 2 TB Whole Grain Mustard
  • ⅓ cup water
Procedure
  • Heat 2 TB vegetable oil over medium-high heat
  • Add Onion, Garlic and Chile, season with salt and pepper and cook for about 5 minutes
  • Add Tomato Paste, stirring until sauce begins to darken, about 1 minute
  • Stir in Worcestershire Sauce, Vinegar, Brown Sugar and Mustad and simmer until thickened, about 5 minutes.
  • Transfer mixure to blender and purée with ½ cup water until smooth
  • Stain through a fine-mesh sieve unto a small bowl, if desired.
  • Set aside to use with steak
  • Steak sauce can be made 1 week ahead, cover and chill to store


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