I couldn't be happier to notice that this rainy weekend actually isn't so rainy after all. What better way to spend this sunny, humid Saturday? Sailing and a barbecue of course... It's starting to feel like a cold martini and a steak kind of day, and thanks to the always delicious Smitten Kitchen, I found the best. steak. sauce. ever. I have a feeling that after you slather it all over some perfectly medium rare skirt steak, you might walk directly to the fridge and throw away every bottled condiment in there. Thank them for their years of service and remind them that it's not them, it's you. It's about time that you move on to something a little more exotic...
Charred Pepper Steak Sauce
1 red bell pepper
2/3 cup canned or fresh tomato puree
1/4 cup orange juice
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon molasses
3/4 tablespoon table salt
1 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/8 teaspoon ground allspice
Preheat your broiler. Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with tongs if needed. Don't skimp on the charring as this skin will add a fantastic flavor dimension. This should take about 5 to 8 minutes. Transfer pepper to a mesh sieve set over a blender jar or food processor work bowl to cool until you are able to handle it, about 15 minutes.
Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife. Add the pepper (with it's skin) to the blender along with the remaining ingredients. Puree mixture until as smooth as possible. Transfer mixture to a small saucepan. Simmer it gently over low heat for 15 minutes, stirring from time to time.
Image and recipe courtesy of Smitten Kitchen.