My birthday was a few weeks ago, I celebrated turning 26 at the beach, with cheesecake and my family and friends. It was glorious. I got some pretty awesome gifts and new cookbook was one of them, from my sister and her boyfriend Josh (fellow homecooks.) The author is a famous Dallas chef, so I knew it was going to be good. I just didn’t know how good. Ethan and I went through this cookbook oohing and ahhing over every page, the sign of a good cookbook.
We had already chosen a special meal for that night of surf and turf. We are somewhat of steak purists, turn our nose to Al and Heinz 57, just make sure it is medium-rare; that is enough for us. This sauce really intrigued me, I had to make it. It was a home run, the sauce did not overpower the beef flavor, it complimented it. You make this with pantry ingredients and it is ready in a flash.
Try this sauce with your next steak dinner! This will make 1 quart of sauce, so feel free to halve the recipe!
Ingredients: 1 tablespoon of Olive Oil 1 cup of Onions, chopped 2 tablespoons of Shallots, chopped 1 tablespoon of Garlic, chopped 1 tablespoon of Pepper, freshly cracked 1 bottle of Beer, preferably Shiner Bock 2 cups of Molasses 1 cup of Worcestershire Sauce 1/2 cup of Balsamic Vinegar 2 teaspoons of Dijon Mustard 1 teaspoon of Chile de Arbol, ground 1/4 cup of Cornstarch dissolved in 1/4 cup of Cold Water Fresh Lime Juice Salt
First, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until they are softened, about 3 minutes, or until lightly browned. Stir in the shallots, garlic, and pepper; cook until fragrant, about 2 minutes, be careful not to burn the garlic. If you want a super smooth sauce, puree the sauce here, pour back in the pan and continue on.
Add the beer to the pan, use a rubber spatula to scrape the browned bits from the bottom. Cook, stirring occasionally for about 5 minutes, until the liquid has reduced by half.
Add the molasses, worcestershire sauce, vinegar, mustard, and chile; bring to a boil and then reduce the heat to low, cook at a gentle simmer for 5 minutes.
Whisking constantly, add the cornstarch slurry, cook for a few minutes until the cornstarch is completely incorporated. Squeeze about half a lime in the sauce and sprinkle with salt. Taste and adjust with more lime and/or salt.
Brush on your steak or chicken at the end of the cooking process or serve in small ramekins for dipping.
Happy Cooking, The Barbee Housewife