A sort of cross between A1 and Lea & Perrins, two steak sauces Jean-Georges Vongerichten admires for their assertive flavors, the chef created this rich, tamarind-inflected blend for his J&G Steakhouse in Scottsdale, Arizona. The sauce will keep for weeks in the refrigerator.
1/2 cup golden raisins
1/2 cup hot water
1 tablespoon vegetable oil
2 shallots, thinly sliced
1 garlic clove, thinly sliced
1 red Thai chile, minced
1 cup sugar
2 tablespoons unsulfured molasses
1/4 cup tomato paste
2 tablespoons tamarind concentrate (see Note)
1 oil-packed anchovy fillet, chopped
1 chipotle in adobo sauce, minced
1 teaspoon fresh thyme leaves
1 teaspoon finely grated orange zest
1 cup red wine vinegar
1 star anise pod
Pinch of ground cloves
1 cup water, at room temperature
How to Make It
In a small bowl, soak the raisins in the hot water until plumped, about 15 minutes.
Meanwhile, in a small skillet, heat the vegetable oil. Add the shallots and garlic and cook over moderate heat, stirring constantly, until browned, about 5 minutes. Add the Thai chile and cook 1 minute longer.
In a large saucepan, mix the sugar with the molasses and cook over moderate heat, stirring frequently, until the sugar is melted and lightly caramelized, about 8 minutes. Stir in the tomato paste, tamarind concentrate, anchovy, chipotle, thyme and orange zest and cook until a thick paste forms, about 1 minute. Stir in the vinegar, star anise, cloves and the shallot mixture. Add the raisins with their soaking liquid along with the room-temperature water. Bring the sauce to a simmer and cook over low heat, stirring occasionally, until the sauce has reduced slightly, about 10 minutes. Let cool slightly. Transfer to a blender and puree until very smooth. Season with salt and let cool completely before serving.
The steak sauce can be refrigerated for up to 2 months.
Tamarind concentrate, the strained, concentrated pulp from tamarind pods, is available at Indian markets and specialty-food shops.
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