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