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Southwestern sauce

Village Idiot
Village Idiot Posts: 6,959
edited May 2012 in EggHead Forum
I've said it before on other threads, but I have become a sauce freak.  This time, I found a recipe for Southwestern Sauce I wanted to try.  I decided it wasn't really "southwestern" because it didn't have chipotle powder or cumin in it, so I added it.  Turned out really good.  If you want a sauce for beef that's really spicy and a bit warm, you might want to try this.  I cooked flap steak and had twice baked potatoes with it. (Pinot Noir for wine).

I cooked the potato on the mini.  It barely fit.
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Flap steak
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I was going to put the potato back into it's skin once I added the "twice baked" additions, but I screwed the skin up.  So, I put the potatoes in a ceramic boat, put the pizza stone on the grid, and melted the cheese in the Egg.

image



Here's the plated dinner with the sauce added to the flap steak.

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Here is the recipe (with my additions) if you'd like to try it.  I like to give credit, but I can't find the website again.

  • 2 cloves Garlic, minced

  • 3 tablespoons Shallots, minced

  • 1 ½ tablespoons Tomato paste

  • 3 tablespoons Creole mustard

  • ½ teaspoon Peppercorns, black, crushed

  • 2 cups Chicken broth

  • 3 tablespoons Maple syrup, real

  • ¼ cup Cider vinegar

  • 1 teaspoon Salt

  • ¾ teaspoon Black pepper, fresh ground

  • 2 ½ teaspoons Cilantro

  • ½ teaspoon Chipotle Chile powder

  • 1 teaspoon Cumin

1.Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes
2.Add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper, chipotle powder and cumin
3.Simmer until mixture reduces to a sauce consistency, about 10 minutes.
4.Finish the sauce with the Cilantro and serve over steak.
__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


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