1 hr 15 mins
1 hr 15 mins
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.
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cups sa ...
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- 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)
- 1In 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.
- 2In another small bowl, mix together the vinegar and shallots and let stand for 15 minutes.
- 3Add vinegar mixture to raisin mixture, then stir in all the remaining ingredients.
- 4Working in at least three batches, puree the mixture in blender until smooth. Season with additional salt and pepper to taste, if desired.
- 5Place all batches together in a non-reactive container, cover and refrigerate at least 12 hours to blend flavors.
- 6Makes about 4 cups sauce.
- 7Note: can be made 1 week ahead. Keep refrigerated.
- 8Source: Bon Appétit, August 2007.
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Nutritional Facts for Roasted Garlic Balsamic Steak Sauce
Serving Size: 1 (63 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 43.8
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 164.1 mg
- Total Carbohydrate 11.2 g
- Dietary Fiber 0.5 g
- Sugars 7.6 g
- Protein 0.5 g