Spicy Charred Pepper Steak Sauce

I mentioned in my first post that I'd be using this blog to share both recipes I created on my own and my experiments testing out others' recipes. This recipe was based off of a recipe from SmittenKitchen, one of my very favorite food blogs. When the author of SmittenKitchen, Deb Perelman, came to DC two months ago on her cookbook tour, I went out to listen to her speak. Unfortunately (or fortunately for her) she is so popular that the place was filled to capacity and I never even caught a glimpse of her! Nonetheless, I was excited I got to hear the voice behind the blog posts that I anxiously await each and every time.

For quite some time now, I've had Deb's Charred Red Pepper Steak Sauce recipe pinned on my "Recipes to Make- Savory" board (check it out if you want to be completely overwhelmed with delicious culinary options). However, I rarely cook red meat, and so it sat, neglected on my pinterest board. But, inspired by my new indoor grill I've already bragged about, I figured "Why not treat myself to a nice steak?".

While basically every SmittenKitchen recipe I've tried is perfect as is, I did make a handful of changes. For starters, I had a jar of hot cherry peppers my Dad gave me that I wasn't sure what to do with and thought this might be a good time to put them to use. Because of that, I decided I would go with a spicier flavor profile for the sauce, so I cut back a bit on the proportions for the molasses. Also, I didn't have any tomato paste on hand but I did have some tomato purée in a tube. While it wasn't nearly as much as the recipe called for, I figured I'd just end up with a stronger red pepper taste and that was fine by me.

I don't have a basis for comparison because I never tried making it exactly according to the recipe, but I'm not sure I ever will because this was so dang good! I started out just putting a spoonful on my steak and ended up adding about two more spoonfuls and using it atop both my side dishes as well...(don't judge). I could also see this being delicious on top of grilled chicken, a baked potato, or even as a spread on some toasted crusty bread. Luckily, even with my huge portion size, this makes about 3 servings so I still have some leftover in the fridge! The original recipe says it freezes well if you want to save some for later, but I don't think that'll be an issue for me ;)
 

Start by placing half a red bell with seeds and membranes removed on a cookie sheet and putting it under the broiler for about 10 minutes until it has developed a good char. Don't be afraid if it starts to get black - that's what gives it flavor! While that's in the oven, put all the rest of your ingredients in a food processor or blender. You'll note I only ended up using half a large hot cherry pepper after all. I wasn't sure what to expect from the peppers, so I gave them a taste before I just blindly threw a bunch in. Boy, am I glad I did - these babies are potent and hot! If you don't like spicy, you could just leave this ingredient out.

After you've removed the pepper from the oven and let it cool just a bit, add it to the food processor and puree everything into a sauce. Simmer the sauce over medium-low heat for about 15 minutes -- stirring occasionally -- while you prep the rest of your meal. I grilled up a nice steak seasoned simply with salt, pepper, and garlic powder so it didn't compete with the flavor of the steak sauce. I also sautéed some French-cut green beans and cooked some farro. If you haven't tried farro yet, you're in for a treat. I'll be talking much more about it in an upcoming blog post, so stay tuned!

Once everything is complete, spread a heaping portion of the sauce on your steak and you'll have yourself what looks and tastes like a 'special occasion meal' but is easy enough to throw together on a work night! As they say, "Beef. It's what's for dinner tonight."

Spicy Charred Pepper Steak Sauce

1/2 medium red bell pepper

1/2 large hot cherry pepper

1 TBSP tomato puree

2 TBSP orange juice 

1 TBSP Worcestershire sauce

1 TSP molasses

1 TSP olive oil

1/3 TSP salt

1/3 TSP ginger

1/2 TSP ground mustard

1/8 TSP pepper

1/8 TSP onion powder

1/8 TSP allspice  

Preheat oven on broil. Roast pepper on baking sheet until charred, approximately 10 minutes. 

Combine all other ingredients in a food processor or blender. Add red pepper. Puree until smooth. 

Simmer over medium-low heat for approximately 15 minutes, stirring occasionally. Serve and enjoy!