Bar Americain Steak Sauce Recipes

Steps:

• Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 3 to 4 minutes. Flip, cover and grill 5 to 6 more minutes (for medium-rare). Serve with Bar Americain Steak Sauce (recipe below).
• Whisk all of the ingredients in a bowl.
• Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.

Steps:

• Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day.
• Bring to room temperature before serving.

Steps:

• Combine all ingredients in a medium bowl and season with salt and pepper to taste.
• Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium and continue cooking for 5 to 6 minutes for medium-rare doneness.
• Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste. Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

Steps:

• Heat the oil in a heavy medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the vinegar and cook until reduced by half, 2 minutes. Add the pureed tomatoes, 1 cup water, and the chiles, bring to a boil, and simmer for 10 minutes.
• Add the ketchup, Worcestershire, mustard, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, 30 to 40 minutes.
• Transfer the mixture to a food processor and puree until smooth. Return the mixture to a medium saucepan over high heat, add the maple syrup, and cook until slightly thickened, about 5 minutes. Season with salt and pepper. Pour into a bowl and allow to cool. The sauce will keep, stored in a tightly sealed container, in the refrigerator for 1 week.
• Variation
• BOURBON BARBECUE SAUCE
• (makes about 3 cups)
• Bring 2 cups bourbon to a boil in a small saucepan over high heat and cook until reduced by half to 1 cup, about 4 minutes. Whisk in 1/2 cup lightly packed dark brown sugar and cook, whisking occasionally, until thickened and the sugar melts, about 4 minutes. Remove from the heat and let sit at room temperature. Add to Bar Americain Barbecue Sauce when you add the maple syrup.