Black Fig Steak Sauce

Black FIg Steak Sauce - vert

I’ve been wanting to make a steak sauce for a while now. After a lot of research, I decided to take a look at the back of a bottle of A-1 – the mother of all steak sauces. 🙂 And I’m gonna take a guess that you are unaware that a major sweetening ingredient of A-1 is… wait for it… raisins! I sure wouldn’t have thought it, although it kinda makes sense. Dried fruit is sweet without being cloying, plus there is a certain meatiness to it.

I wanted to make a sauce that was deep in flavor, sweet, and tangy all at once. I liked the idea of using dried fruit to add that extra layer of flavor and at first was thinking about dried cherries… and I still think it would be a great idea to explore later, but I really didn’t want a cherry undertone to the sauce. I settled on trying figs for a few reasons: Because I love their subtle deep, rich flavor and the density of the fruit; They stand up well to grilled foods (as well as being grilled); Also, I felt they had the right amount of sweetness.

It took a couple attempts, but I nailed this one. It is all-at-once deep, sweet and tangy – everything that I had set out for it to be. Honestly, you really should give it a try and it is pretty easy to make. I grilled up a 2-inch thick NY Strip and spooned on a generous amount. It complimented the steak really well and let the flavor of the meat still shine. Give it a try!

Black Fig Steak Sauce

makes about 12 ounces

1 1/2 ounces dried black figs, chopped (about 1/4 cup)
1/2 cup + 1/2 cup water
3 tablespoon double concentrated tomato paste (the kind in a tube, not a can)
6 tablespoons cider vinegar
1/4 cup honey
2 tablespoons Worcestershire sauce
1/2 teaspoon ground allspice
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Place figs and 1/2 cup water into a small saucepan and bring to a boil. Reduce heat and simmer until the liquid has all but evaporated; about 10 minutes.

Transfer re-hydrated figs to a blender and add the remaining ingredients. Blend until smooth. If necessary, scrape back into the pan and heat until it is a little thinner than the consistency of ketchup.

Will keep in an air-tight container stored in the refrigerator for 10 days.

Cheers and Happy Grilling!
~ Jeff


2 responses to “Black Fig Steak Sauce

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