Let’s talk about steak sauce… or rather the lack of steak sauce at our house. We have one small bottle of A1 in the fridge. I fell in love with that particular condiment when I was kid. It was the only thing I liked about meatloaf night. Now, I keep it around as a low calorie topping for baked potatoes. (Is that weird? Nevermind, I don’t care.)
Coating a well seasoned, perfectly cooked KC strip in steak sauce is blasphemy in the Hawes household. It’s not done. Ever.
But Deb at Smitten Kitchen raved about this Charred Pepper Steak Sauce. And that woman knows good food. I was intrigued and figured if it really was THAT GOOD, it could easily be spooned over a lesser piece of beef and result in a stellar meal.
I was right. Deb was (of course) right. This is (literally) awesome sauce. The layers of flavor hit all over your palette. There’s a tang from the balsamic and orange juice, which is followed by the smooth acidity of the tomato puree. Then a moment where you taste the mustard, ginger and allspice all together before everything is mellowed out by the molasses.
We opted for a simply seasoned flank steak. I tossed the leftovers in the freezer and am seriously considering using a bit as a spread on roast beef sandwiches. I could even see an argument for drizzling this on a piece of seared fish or stirring a tablespoon into some risotto.
It’s steak sauce that doesn’t need a steak.
From Smitten Kitchen
1 red bell pepper
2/3 cup canned tomato purée
2 Tbsp Worcestershire sauce
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp molasses
¾ tsp salt
1 tsp ground mustard
½ tsp ground ginger
¼ tsp black pepper
¼ tsp onion powder
1/8 tsp ground allspice
Turn on the broiler and line a baking sheet with foil. Cut the red pepper into fourths, discarding the stem and seeds. Place red pepper on the baking sheet, pressing the pieces to flatten them. Broil until the skin is black.
Meanwhile, juice the orange to get ¼ cup of juice. Add all ingredients to a food processor or blender. Leave the skin on the red pepper and coarsely chop; add it to the food processor. Puree mixtures until as smooth as possible. Transfer mixture to a small saucepan and simmer gently over low heat for at least 15 minutes, stirring occasionally. Return to food processor or blender and puree again for a smooth texture. (I pulled out my immersion blender and give the sauce a whirl while it was still in the pot.)
Serve with steak (or just about anything else.)