Thursday, August 30, 2012

Charred Pepper Steak Sauce.

Move out day! 

I can't believe it's finally here! This weekend is going to fly by, but by the end, I will officially be a Minneapolis resident. After living in Saint Paul for the last four years, it will be sad to see it go. I'm sure one day I will end up back there but for now, the city it is. I have such mixed emotions about moving. Part of me is extremely excited and the other part realizes that this is a reality check. I've graduated college, I have a full time job, and I need to be an adult. Weird right? It's still hard to imagine. But life moves on and so do I. For now, I'll just stick to what I know: Food. 

Remember my Baked Feta recipe? Well that was served on the side of grilled steak topped with an amazing red pepper steak sauce! It's hard for me to call this steak sauce-- it's like ketchup. It can go on a lot of things such as pasta, potatoes, chicken, veggies etc. My pictures are not the best  aid on how to make this, but take my word for it, its not too difficult. I adapted this recipe from Tasting Table, so check out there page for better presentation photos.

Charred Pepper Steak Sauce 

What you need:
- 1 red bell pepper
- 2/3 cup canned or fresh tomato puree
- 1/4 cup orange juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon molasses
- 3/4 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground allspice

Preheat your broiler. Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with tongs as needed. Char until all sides are nice and black without being too burned, it took around 10 minutes. Let the pepper cool for about 10-15 minutes. Once cool, take of the stem and use a spoon to scrape the seeds and membranes out of the pepper. Add the pepper, with it's skin, to a blender or food processor, along with the remaining ingredients. Puree mixture until as smooth as possible. Transfer mixture to a small saucepan. Simmer it gently over low heat for 15 minutes, stirring occasionally. It will yield a fairly smooth consistency that can be used as is, but if you'd like a smoother consistency, you have two options: running it back through the food processor or pressing it through a fine-mesh sieve (I left the mixture as-is). You can store this mixture in an airtight container for about a week. 

*** I doubled this recipe because I knew I would want to use it for other meals***

I seasoned the steak with sea salt, pepper, and a little Jamaican Jerk.

Next time: I will probably throw it back in the food processor to make it a little less thick. Good thing there is always a next time!