Recipe by Julesong
From Michael Chiarello comes a sweet substitute for traditional steak sauce. Try it on a rib eye, use it to marinate flank steak, or mix it into ground beef for burgers. Prep time does not include overnight in fridge.
- 1 1⁄2 cups warm water
- 3⁄4 cup raisins
- 1⁄2 cup balsamic vinegar
- 2 tablespoons minced shallots
- 3 large plum tomatoes, cored and quartered
- 1⁄4 cup roasted garlic paste (from the jar is fine)
- 1⁄4 cup unsweetened applesauce
- 2 tablespoons honey
- 1 1⁄2 tablespoons red currant jelly or 1 1⁄2 tablespoons apple jelly
- 1 1⁄2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon fine sea salt, to taste
- 3⁄4 teaspoon dry mustard
- 1⁄2 teaspoon fresh ground black pepper, to taste
- salt & freshly ground black pepper, to taste (optional)
Directions See How It's Made
- In a bowl combine 1 1/2 cups warm water and raisins and let stand until raisins are soft, at least 15 minutes and up to 1 hour.
- In another small bowl, mix together the vinegar and shallots and let stand for 15 minutes.
- Add vinegar mixture to raisin mixture, then stir in all the remaining ingredients.
- Working in at least three batches, puree the mixture in blender until smooth. Season with additional salt and pepper to taste, if desired.
- Place all batches together in a non-reactive container, cover and refrigerate at least 12 hours to blend flavors.
- Makes about 4 cups sauce.
- Note: can be made 1 week ahead. Keep refrigerated.
- Source: Bon Appétit, August 2007.