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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. Amazing Steaks

April 2009

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Credit: © Tina Rupp

Recipe Summary test

total:
1 hr
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, soak the raisins in the hot water until plumped, about 15 minutes.

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  • 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.

Make Ahead

The steak sauce can be refrigerated for up to 2 months.

Notes

Tamarind concentrate, the strained, concentrated pulp from tamarind pods, is available at Indian markets and specialty-food shops.

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