When I lived in New York, one of my favorite ways to spend time on the weekend was to drive to Harlem and shop in the amazing Fairway Grocery Store (where, magically, you could find whatever you needed, unlike the corner grocery stores near my apartment in Chelsea where a recipe might mean 3 stores). Key to its appeal was it's proximity to Dinosaur BBQ across the street. If you parked at Fairway and snuck past the parking lot monitor, you could hit both places (and hopefully not get a $75 boot on your tire). Yep, that's the extent of my "bad girl" past - (...except the one time I got arrested...) now the world knows!
For my 30th birthday, a friend got me this book - many years later, I'm finally cooking from it! We don't have a smoker so my options were a bit limited, but, living in California, I can get out and grill in February!
Ingredients:
Mutha Sauce:
1/4 c. vegetable oil
1 c. minced onion
1/2 c. minced green pepper
1 jalapeno, seeded and minced (Safeway forgot mine so I left it out)
Pinch each of kosher salt & pepper
2 TB minced garlic
1 can (28oz) tomato sauce
2 c. Heinz ketchup
1 c. water
3/4 c. Worchestershire sauce
1/2 c. cider vinegar
1/4 c. lemon juice
1/4 c. molasses
1/4 cayenne pepper sauce (I used Frank's Red Hot)
1/4 c. spicy brown mustard (All I had was dijon)
3/4 c. dark brown sugar (packed)
1 TB chili powder
2 tsp coarsely ground black pepper
1/2 tsp ground allspice
1 TB Liquid Smoke (optional)
Steak:
1 London Broil, flank steak, or top round (2-2.5lbs) (I used flank)
1/4 c. olive oil
1 TB Worchestershire sauce
2 TB soy sauce
2 TB creole seasoning (I was lazy and used Emeril's Essence):
1/2 c. paprika 2 tsp cayenne pepper
1/2 c. granulated garlic 1/4 c. dried oregano
1/4 c. granulated onion 1/4 c. dried thyme
3 TB black pepper 2 tsp ground cumin
2 tsp white pepper 2 TB sugar
Horseradish BBQ Sauce:
1/4 c. olive oil
1/2 c. chopped red pepper
1/2 c. chopped red onion
Pinch kosher salt
Pinch plus 1 tsp black pepper
4 cloves garlic, chopped
1 1/4 c. Mutha Sauce
1/4 c. Worchestershire sauce
2-3 TB prepared horseradish (I used 2.5, but would go with more next time!)
1/2 tsp cumin
1/2 tsp molasses
First, let's tackle the base (or Mutha) sauce that's used in the horseradish barbecue sauce. The amounts listed make 6-7 cups of sauce and we only need one ish later so I split the recipe in half. Hopefully it's tasty enough to use for other things! Halved ingredients listed below:
Pour the oil in a large saucepan over medium-high heat, then add the onions, green peppers, and jalapenos. Stir and season with a pinch of salt and pepper and cook until soft and golden. Add the garlic and cook for 1 minute more. Dump all other Mutha Sauce ingredients (except for Liquid Smoke). Bring to a boil, then lower the heat so the sauce simmers. Simmer ten minutes. Swirl in the Liquid Smoke and let the sauce cool.
Prep the steak in the morning. Stab the steak all over with a fork (both sides). Make a wet rub by mixing the oil, Worchestershire, soy sauce, and creole seasoning - rub down the steak and refrigerate.
For the horseradish sauce, heat the oil in a saucepan and fry up the peppers and onions until soft, seasoning with a pinch of salt and pepper. Add garlic and cook another minute. Add the remaining 1 teaspoon pepper, the Mutha Sauce, Worchestershire, horseradish, cumin, and molasses. If you're like me, you'll probably immersion blend it.
Build a medium coal bed in the grill or set the gas dial to medium (400F). Dry off the steak and throw on the grill. Cook 20-25 minutes, turning it over "every once in a while" for medium rare (I went 30 min for medium). Rest 5 minutes.
Slice the steak thinly across the grain, saving all those beefy juices to stir into the sauce. Spoon the sauce over the meat and serve. I made these crispy potatoes on the side. Notably absent are the beautiful green beans I was going to make - shocker, Safeway was out of them!
This recipe was delicious - from the sauces to the meat, plus those crispy potatoes! The toddler loved the sauces, but said "all done" after licking a piece of steak. The adults both went for seconds. Looking forward to leftover steak in sandwiches and/or tacos. Plus there's this waiting for it:
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