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Roasted Garlic Balsamic Steak Sauce

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“From Michael Chiarello comes a sweet substitute for traditional steak sauce. Try it on a rib eye, use it to marinate flank steak, or mix it into ground beef for burgers. Prep time does not include overnight in fridge.”
READY IN:
1hr 15mins
SERVES:
16
YIELD:
4 cups sauce
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl combine 1 1/2 cups warm water and raisins and let stand until raisins are soft, at least 15 minutes and up to 1 hour.
  2. In another small bowl, mix together the vinegar and shallots and let stand for 15 minutes.
  3. Add vinegar mixture to raisin mixture, then stir in all the remaining ingredients.
  4. Working in at least three batches, puree the mixture in blender until smooth. Season with additional salt and pepper to taste, if desired.
  5. Place all batches together in a non-reactive container, cover and refrigerate at least 12 hours to blend flavors.
  6. Makes about 4 cups sauce.
  7. Note: can be made 1 week ahead. Keep refrigerated.
  8. Source: Bon Appétit, August 2007.

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