Marcus Samuelsson's Steak Sauce
Yield
2 cups
RECIPE Ingredients
- 1 tablespoon canola oil
- 2 garlic cloves, chopped
- 2 shallots, chopped
- 2 poblano chiles, seeds and ribs removed, chopped
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 6 whole cloves
- 6 allspice pods
- 2 tablespoons ketchup
- 1/2 cup dry red wine
- 2 tablespoons soy sauce
- 1/4 cup vodka
- 1/4 cup brandy
- 2 tablespoons tomato paste
- 1/2 cup seeded tamarind pulp
- 1 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- 6 drops Tabasco
- 1 teaspoon salt
- Freshly ground black pepper
Recipe notes
Chef Marcus Samuelsson's steak sauce recipe is packed with flavor and incredibly complex. Try it with grilled beef, buffalo, venison or even duck.
RECIPE Preparation
- Heat the canola oil in a large saute pan over medium heat. Add the garlic, shallots, and chiles and saute until the shallots are translucent, about 5 minutes. Add the sugar, cinnamon, cloves, and allspice and cook until the sugar caramelizes, about 3 minutes.
- Stir in the ketchup, red wine, and soy sauce and simmer for 10 minutes. Add the vodka, brandy, tomato paste, tamarind pulp, mustard powder, Worcestershire sauce, Tabasco, salt and a few grindings of pepper and simmer over low heat for 15 minutes. Remove from heat. Strain through a fine mesh sieve before using.
- Sauce can be store in an airtight container in the refrigerator for up to 1 month.
CHEF'S TIP: Ready-to-use seeded tamarind can be found in almost any Latin, Indian or West Indian grocery store. It's sold in solid blocks wrapped in plastic, or frozen.