Time 5m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
stir all ingredients and serve.
Time 20m Yield 1 cup Number Of Ingredients 11 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.
Time 5m Yield 12 Number Of Ingredients 7 Steps:
In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.
Time 40m Yield 1-1/4 cups. Number Of Ingredients 15 Steps:
In a nonstick saucepan over medium heat, cook onion in oil until tender. Add honey; cook and stir for 2 minutes. Stir in broth, Worcestershire sauce, soy sauce, grapefruit juice, tomato paste and vinegars until blended. Stir in the raisins, garlic powder, pepper, thyme and salt. Bring to a boil. Reduce heat; simmer, uncovered, for about 20 minutes or until sauce is reduced to about 1-1/4 cups. Cool to room temperature. Transfer to a blender; cover and process until smooth. Cover and refrigerate. ,
Time 5m Yield Makes enough for 2 steaks Number Of Ingredients 2 Steps:
Once steaks are removed from skillet, return skillet to high heat. Add wine and simmer, scraping up browned bits from bottom of skillet, until reduced slightly. Swirl in butter and simmer 1 minute more. To serve, drizzle over steaks.
Time 40m Yield 3 cups Number Of Ingredients 11 Steps:
Combine all ingredients in a medium saucepan; bring to a boil over medium heat. Reduce heat and simmer uncovered for about 30 minutes or more. Adjust ingredient amounts to taste. Strain if desired. Cover and refrigerate 24 hours or more.
