Michaels Steak Sauce Recipes

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.

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.

Steps:

• For the rub: In a mixing bowl, whisk together the pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes. Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic and lemon juice and purée again. Transfer back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
• Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F and basting with the cherry barbecue sauce once they have cooked for 2 hours, until the pork steaks are tender and an internal temperature reaches 195 degrees F, 3 to 4 hours total. Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.

Steps:

• Prepare a medium-hot fire in the grill.
• Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter.
• Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.
• Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve.
• Mix all ingredients together.
• Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.

Steps:

• Preheat oven to 300 degrees F.
• Use a jaccard steak tenderizing tool, or tenderize the steak yourself with a fork. Lay the meat out in front of you, pushing it flat with your hands or a meat mallet, and pull it gently apart with tines of the fork until the meat is slightly pulled apart and tender. Season with salt and pepper and dredge in flour. In a large oven-safe skillet over medium-high heat, add olive oil and brown steaks, in batches if necessary, on both sides, about 2 minutes per side. Set aside, keep warm.
• Meanwhile, in a saucepan, reduce stock by half.
• Season mushrooms with salt and pepper, to taste. Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes. Add butter, minced onion, carrot, thyme, and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Add broth, slide meat back into sauce, cover and bake until tender, about 1 hour.
• Stack steaks with pea whipped potatoes and drizzle with balsamic/mushroom sauce.
• Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes. Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add remaining cream, season, to taste, with salt and pepper and bring to a boil.
• Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.
• Reduce the heat to low. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.
• Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired.
• Serve hot.
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Inactive Prep Time: 15 minutes
• Ease of preparation: easy