Steak sauce, not A1

18 Apr

Red Onion Marmalade is something you might not be familiar with but it makes a darn good sauce for a steak. I’ve said it before and I’ll say it again, a great sauce can save a mediocre steak. Tonight I made sirloin. It was a little under-seasoned, but the sauce brought up the flavor perfectly. I wanted to have a sauce that made the steak extra special. I decided to make the marmalade in leu of A1 to add a little sweet instead of salt. Here’s the recipe:

Red Onion Marmalade

1/2 large red onion, small dice
1 clove garlic
1/2 teaspoon fresh rosemary, minced
1 teaspoon sugar
1 teaspoon dijon mustard
1 1/2 cup red wine
4 tablespoons butter, cut into small pieces
salt and pepper to taste

In a hot sauce pan, add 1 tablespoon of the butter to melt. Add in the onions and garlic and cook until softened (about 10 minutes.) Add in the rosemary and continue to cook for another 5 minutes. Add in the wine, sugar and mustard and reduce to 1/4 cup. Turn off the heat and slowly stir in the butter one piece at a time. Be sure to wait until each piece is incorporated before adding the next piece.

This a great recipe to use if you have a little bit of wine left after a party or one that’s a day away from not drinkable. I’m not saying a day away from vinegar, but you know what I mean. This sauce will last up to a week in the fridge. If you don’t use it all in one night spread it on a roast beef sandwich with arugula or spread in a baked potato for something unexpected.

Always thinking of the next meal


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