julie-r-wa
Well-known member
Roasted Garlic Balsamic Steak Sauce
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. Printed in Bon Appétit, August 2007.
1 1/2 cups warm water
3/4 cup raisins
1/2 cup balsamic vinegar
2 tablespoons minced shallots
3 large plum tomatoes, cored, quartered
1/4 cup roasted garlic paste from jar
1/4 cup unsweetened applesauce
2 tablespoons honey
1 1/2 tablespoons apple jelly or red currant jelly
1 1/2 tablespoons Worcestershire sauce
1 garlic clove, chopped
1 teaspoon (or more) fine sea salt
3/4 teaspoon dry mustard
1/2 teaspoon (or more) freshly ground black pepper
Combine 1 1/2 cups warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour.
Mix vinegar and shallots in small bowl; let stand 15 minutes.
Add vinegar mixture to raisin mixture, then stir in all remaining ingredients.
Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper.
Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavors.
Note: can be made 1 week ahead. Keep refrigerated.
http://www.epicurious.com/recipes/food/views/239058?recipename=ROASTED%20GARLIC-BALSAMIC%20STEAK%20SAUCE
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. Printed in Bon Appétit, August 2007.
1 1/2 cups warm water
3/4 cup raisins
1/2 cup balsamic vinegar
2 tablespoons minced shallots
3 large plum tomatoes, cored, quartered
1/4 cup roasted garlic paste from jar
1/4 cup unsweetened applesauce
2 tablespoons honey
1 1/2 tablespoons apple jelly or red currant jelly
1 1/2 tablespoons Worcestershire sauce
1 garlic clove, chopped
1 teaspoon (or more) fine sea salt
3/4 teaspoon dry mustard
1/2 teaspoon (or more) freshly ground black pepper
Combine 1 1/2 cups warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour.
Mix vinegar and shallots in small bowl; let stand 15 minutes.
Add vinegar mixture to raisin mixture, then stir in all remaining ingredients.
Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper.
Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavors.
Note: can be made 1 week ahead. Keep refrigerated.
http://www.epicurious.com/recipes/food/views/239058?recipename=ROASTED%20GARLIC-BALSAMIC%20STEAK%20SAUCE