Tuesday, March 5, 2013

Roasted Red Pepper and Jalapeno Steak Sauce


South of the Border Style Steak Sauce

You may have noticed it’s been a tad quiet around here the last few weeks. 

That’s because a certain blogger has been off having fun on vacation = )

The highlight of my time off was my visit to Salt Lake City, Utah. The skiing there was absolutely amazing and so was the food!

Salt Lake has a large Mexican community and with that comes some incredible Mexican food! I had a chance to sample some at a very popular restaurant called The Red Iguana. The beef taco, cheese enchilada and tostada were all excellent! What I loved most were the sauces that covered them!

The experience obviously left an impression on me because when I arrived home I started looking for saucy Mexican recipe ideas.

During my search I saw a Charred Pepper Steak Sauce recipe posted on Smitten Kitchen. It's a fantastic looking recipe! To make it more of a South of the Border style sauce I switched up some of the spices and added a roasted jalapeno pepper to give it more spicy heat!


Save the Charred Skin!
Usually after roasting peppers you remove the charred skin. In this case leave it on and blend it into the sauce for extra deep rich flavor!

And if you want to make this sauce extra spicy, add in some seeds from the jalapeno pepper. The more seeds you add the more spicy your sauce will be!



The great thing about this sauce is it's very straight forward to make...AND...you end up with plenty of leftovers to smother over tacos or enchiladas the next night! As for how good it tastes...well I certainly liked it! As you can see in the picture below, the steak I photographed on the cutting board never made it to the plate!




Roasted Red Pepper and Jalapeno Steak Sauce

A thick and tasty Mexican inspired steak sauce!   

Cookapalooza Blog

Recipe Inspiration: Smitten Kitchen's Charred Pepper Steak Sauce
Makes: about 2 cups 
Prep Time: 10 minutes
Cooking Time: 15 minutes to roast peppers, 10 minutes to re-heat sauce 
1 red bell pepper
1 jalapeno pepper
2/3 cup tomato sauce (no salt added)
1/4 cup orange juice
2 tbsp Worcestershire sauce
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp molasses
1/2 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper

Line a baking sheet with aluminum foil. Coat bell pepper and jalapeno pepper with olive oil and season with salt and pepper. Set on baking sheet.

Place oven rack on top 1/3 of oven. Set oven to broil and broil peppers until charred, turning every 3 to 4 minutes. Remove from oven and let cool. Remove tops, seeds and inside membrane from roasted peppers (leave the charred skin on as it will add extra flavor).

Place peppers in a blender with remaining ingredients. Blend until smooth.

In a small saucepan, heat sauce until warmed through over medium-low heat, about 10 minutes. Serve over grilled or pan-fried  steak and garnish with chopped fresh cilantro.

Love Grilled Beef Recipes? You may also want to try this one...

Grilled Beef and Vegetable Skewers

Grilled Steak Kabobs

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