
If grilling is your game, try this Oh, Olive! recipe with our Chipotle extra virgin olive oil and Raspberry Balsamic vinegar. It’s great for steak! You’ll want left-over’s, but there probably won’t be any!
Use the sauce as a barbecue sauce, marinade, a glaze, or a dip.
Sauce:
• 3 Tablespoons Chipotle Extra Virgin Oil
• 1/2 cup small diced onion
• 2 teaspoons Oh, Olive! Garlic Seasoning
• 2 teaspoons chipotle chiles in adobo, chopped (can substitute other chiles)
• 2 pints fresh raspberries, rinsed
• 1/2 cup Raspberry Balsamic vinegar
• 1/3 cup brown sugar
• 1/2 teaspoon salt
Preparation: In a medium saucepan, heat Chipotle oil over medium-high heat. Add the onions and cook until soft and slightly caramelized, 6 minutes. Add the garlic to the pan and sauté for 1 minute. Add the chipotle chiles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.
For a clear glaze, strain through a fine mesh strainer to extract as much liquid as possible.
Once the sauce is made, you can make your steak two ways:
1. Put the sauce in a Ziploc bag and marinate the steak (4-6) for 2 hours. Grill or broil as usual until done.
2. Grill or broil your steak until it is ¾ done, baste the steak the last 2-3 minutes until the sauce on top is bubbly.
Eat and Enjoy!
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