Dipping Sauce for Steaks

Kyle · June 2005

I would like to have a recipe for making a dipping sauce for steak that does not utilize tomatoes.[p]There is a restaurant that has a dipping sauce to die for but the recipe is not for public knowledge. It is an Argentine recipe.[p]If anyone has one they would share, I would truly appreciate it.[p]Kyle[p]

Unknown · June 2005

Kyle,
I tried this one and I loved it:[p]A Grilling Sauce to Die For![p]
There are Grilling sauces and then there are grilling sauces to die for. This is one of those grilling sauces to die for. You can begin by using it as a marinade, secondly as a basting liquid for grilling and finally as a finishing sauce to serve at the table. Some of the best cuts of meat to enjoy with this absolutely fabulous sauce include various cuts of steak, roasts, London broil, flank steak, pork chops, pork roasts, and pork loin. [p]
Brandied Demi Glace Grilling Sauce [p]
Makes 2 cups[p]Ingredients:[p]1/2 cup brandy
1/4 cup olive oil
1/4 cup Worcestershire sauce
1 cup hot water
2 cloves garlic, minced
1.5 oz (More Than Gourmet Demi Glace Gold or Jus de Poulet)(use the Jus de Poulet for pork dishes)
1 tsp.sugar
2 bay leaves
1 tsp. butter
1/4 tsp. fresh ground pepper (Urban Accent-Sonoma Pepper)[p]For the marinade combine the brandy, olive oil, Worcestershire sauce, garlic, sugar, bay leaves, and ground pepper in a bowl and stir. Place the meat in a plastic baggie and add the marinade. Press as much air as possible out of the bag, seal and place it in a baking dish. Refrigerate for a minimum of two hours or overnight if possible.[p]Remove the meat from the refrigerator at least 30 minutes before grilling and let it stand at room temperature while the grill is heating. Place the meat on the grill and reserve the marinade in a saucepan. Place the saucepan and reserved marinade over a high heat and bring to a boil for at least one to two minutes. [p]Divide the marinade in half. Place one portion in a dish for basting the meat once it has been turned on the grill. The remainder of the marinade remains in the saucepan. Reduce the heat to medium and add the Demi Glace or Jus de Poulet. Continue to stir until dissolved and add the hot water. Continue to stir the sauce and reduce it to your desired thickness, add butter and keep it warm.[p]When the meat has reached the desired doneness remove it from the grill to a serving platter and allow it to stand for 10 to 15 minutes before carving or serving (DO NOT carve the cooked meat on a board that has not been cleaned). Strain the warmed sauce into a sauce boat and serve at the table.[p]Let me know what you think![p] Jared

Kris in Fl · June 2005

Kyle,
The herb sauce you had in the Argentinean Steakhouse was probably Chimichurri sauce.
Below is a recipe I used Tuesday night – it was fantastic![p]Chimichurri Sauce - by Michael Chiarello
1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.[p]Have Fun!
Kris

Unknown · June 2005

..enough to eat with a spoon! [p]Lee

Kris in Fl · June 2005

QSis,
I agree...!
I used the leftover chimichurri from Tuesday and marinated some beef chunks overnight. Just finished eating the chimichurri beef kebobs for dinner tonight... WoW! The kids were even licking their plates!
The trick is using fresh herbs & lots of garlic Can’t go wrong!

DTM · June 2005

Kris in FL,
That's the best looking chimi recipe I have seen. Got it saved. Do you use Spanish smoked paprika?
Thanks
Dan

Dipping Sauce for Steaks

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