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.
- 354.88 ml warm water
- 177.44 ml raisins
- 118.29 ml balsamic vinegar
- 29.58 ml minced shallots
- 3 large plum tomatoes, cored and quartered
- 59.14 ml roasted garlic paste (from the jar is fine)
- 59.14 ml unsweetened applesauce
- 29.58 ml honey
- 22.18 ml red currant jelly or 22.18 ml apple jelly
- 22.18 ml Worcestershire sauce
- 2 garlic cloves, minced
- 4.92 ml fine sea salt, to taste
- 3.69 ml dry mustard
- 2.46 ml 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.