Smoky Steak Sauce

When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces onto skewers to cook alongside the meat. While the meat rests, he purees the sauce ingredients in a blender.

Plus: 20 Smart Tips for Everyday Grilling

Slideshow: Amazing Steaks

  • Total Time:
  • Servings: Makes about 2 1/2 cups

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  • 2 thick slices of bacon, halved crosswise and rolled into cylinders
  • 1 small onion, quartered
  • 1 portobello mushroom, stemmed and cap quartered
  • 2 plum tomatoes, cored and halved lengthwise
  • 4 pitted prunes
  • 4 peeled garlic cloves
  • 1 large supple ancho chile, seeded and quartered
  • 2 tablespoons white wine vinegar
  • 2 tablespoons light brown sugar
  • 1/2 cup water

How to make this recipe

  1. Thread the ingredients onto skewers. Brush the kebabs with oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes; let cool slightly. Remove the ingredients from the skewers and transfer them to a blender.

  2. Add the wine vinegar, light brown sugar, and water and puree until smooth. Season with salt.

Make Ahead

The sauce can be refrigerated in an airtight container for up to 1 week.

Serve With

Grilled steak.

Contributed By Photo © Quentin Bacon Published June 2009

472684 recipes/smoky-steak-sauce 2013-12-06T23:49:42+00:00 Robert Del Grande summer|grilling-barbecuing|barbecue-cookout|sauces-and-condiments|6|8|fast|healthy|make-ahead june-2009,steak sauce,condiments,Robert Del Grande,Cafe Annie,Bar Annie recipes,smoky-steak-sauce 472684

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