Best Michaels Steak Sauce Recipes

Michael's Steak Sauce image

Provided by PalatablePastime

Categories Sauces

Time 20m

Yield 3 cups

Number Of Ingredients 14

3/4 cup raisins
18 ounces hot water
1 tablespoon extra virgin olive oil
1/4 cup onion, minced
1/4 cup tomato paste
1 1/2 teaspoons minced garlic
3/4 cup balsamic vinegar
3 tablespoons applesauce
2 tablespoons roasted garlic paste
3/4 teaspoon mustard powder
2 tablespoons corn syrup
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons salt
1/2 teaspoon fresh ground pepper

Steps:

Soak raisins in hot water until very soft. Set aside.
Saute onions over medium heat until golden brown.
Add tomato paste, and cook for 1 minute.
Increase heat to high, add remaining ingredients (including raisins with soaking water), but not salt and pepper yet. Bring sauce to a boil, then reduce heat to medium and simmer for 10 to 15 minutes.
Remove pan from heat, and allow to cool completely.
Pour cooled sauce into blender no more than halfway, and puree until smooth. Puree in batches if needed.
Season with salt and pepper, adjusting amount to taste.
If mixture is not smooth enough, add a few teaspoons of water at a time and puree until it becomes smooth to your liking.

Nutrition Facts : Calories 239.8, Fat 5.1, SaturatedFat 0.7, Sodium 3758, Carbohydrate 51.3, Fiber 3.1, Sugar 29, Protein 2.9

Steak Sauce image

Provided by Michael Symon : Food Network

Time 20m

Yield 1 cup

Number Of Ingredients 11

2 cups balsamic vinegar
2 tablespoons red wine vinegar
1 onion, chopped
1 cup raisins
6 cloves garlic
2 anchovies
1/4 cup brown sugar
1 tablespoon toasted cumin seed
1 tablespoon whole cloves
1 tablespoon celery seed
Serving suggestion: Serve with grilled skirt steak garnished with pickled red Fresno chiles, fresh parsley leaves, and sea salt.

Steps:

Add the balsamic vinegar, red wine vinegar, onion, raisins, garlic, anchovies, brown sugar, cumin seed, cloves, and celery seed to a large saucepan and bring to a simmer. Cook until reduced by two-thirds. Strain the mixture, pressing on the solids to get maximum flavor. Discard the solids. The sauce will hold for 1 month in the refrigerator.
Serve with grilled skirt steak garnished with pickled red Fresno chiles, fresh parsley leaves, and sea salt.