Marcus Samuelsson's Steak Sauce
Marcus Samuelsson | Yield: 2 cups
Chef Marcus Samuelsson's steak sauce is packed with flavor and incredibly complex. Try it with grilled beef, buffalo, venison or even duck. You'll never go back to store-bought sauce again.
- 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
- 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.