Try this steak sauce with a grilled rib eye or T-bone and you’ll never want the store-bought variety again. It’s a great accompaniment to any hearty meat, like duck, bass, salmon, or even vegetables like grilled portobello mushrooms.

PREP DETAILS

Servings: 2 cups

INGREDIENTS

1 tbsp. canola oil

2 garlic cloves chopped

2 shallots chopped

2 poblano chiles seeds and ribs removed chopped

1 tbsp. sugar

1/2 tsp. ground cinnamon

6 whole cloves

6 allspice pods

2 tbsp. ketchup

1/2 cup dry red wine

2 tbsp. soy sauce

1/4 cup vodka

1/4 cup brandy

2 tbsp. tomato paste

1/2 cup seeded tamarind pulp

1 tsp. mustard seed

1 tsp. Worcestershire sauce

6 drops Tabasco

1 tsp. salt

Freshly ground pepper

DIRECTIONS

1. Heat the canola oil in a large sauté pan over medium high heat. Add the garlic, shallots, and chiles and sauté until the shallots are translucent, about 5 minutes. Add the sugar, cinnamon, cloves and allspice and cook until the sugar caramelizes, about 3 minutes.

2. Stir in the ketchup, red wine, and soy sauce and simmer for 10 minutes. Add the vodka, brandy, tomato paste, tamarind pulp, mustard powder, and simmer over low heat for 15 minutes. Remove from heat. Strain through a fine-mesh sieve before using.

*Can be stored in an airtight container in the refrigerator for up to 1 month.