While a beautifully cooked steak is great on its own, who doesn't love a good steak sauce? If you're a purist, just wait until you try this recipe chef Danny Grant of Chicago's Maple & Ash developed for us. In this everything-but-the-kitchen-sink sauce, Grant cooks down brûléed onion and charred citrus with grapefruit, tomato paste and beef stock for the ultimate combo that's savory, sweet, tangy and spicy all at the same time. You're going to be pouring it over steak and every other meat you cook.
If you're missing one of the many ingredients, don't sweat it. You can swap the barley malt syrup for molasses. Although, this alternative sweetener is becoming increasingly more common in the baking section, so take a look. If you can't get your hands on colatura, an incredible Italian anchovy sauce, use regular fish sauce instead. Now ready your knives.
To learn more, read "United Steaks of America."
Burnt Onion Steak Sauce
Recipe adapted from Danny Grant, Maple & Ash, Chicago, IL
Yield: 7 cups
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
One 3-inch piece orange zest
One 3-inch piece lemon zest
Half a large yellow onion, whole
1½ sticks unsalted butter
2 cups beef stock
1¼ cups raisins
¾ cup tomato paste
¾ cup Champagne vinegar
7 tablespoons Worcestershire sauce
¼ cup capers
3½ tablespoons gochujang
3 tablespoons caper juice
3 tablespoons balsamic vinegar
3 tablespoons barley malt syrup
1 tablespoon soy sauce
1 tablespoon colatura (Italian anchovy sauce)
2 teaspoons celery seeds, toasted
1 large red grapefruit, supremed
1. Preheat the broiler. Place the orange and lemon zest on a sheet pan, and broil until charred, 2 to 3 minutes, then set aside.
2. Cover the surface of a small skillet with a square of foil and place the onion, cut-side down, on top. Heat over medium-high heat until well charred, 10 minutes.
3. Transfer the onion to a cutting board, discarding the foil, and roughly chop.
4. In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sweat until softened, 8 to 10 minutes. Add the charred citrus zest and the remaining ingredients, then bring to a simmer.
5. Cook until thickened, 20 minutes. Transfer to a blender and purée until smooth. Keep in the refrigerator for up to 2 weeks, or jar or freeze for up to 1 year.
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