Michaels Steak Sauce Recipes

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STEAK SAUCE



Steak Sauce image

Provided by Michael Symon : Food Network

Time 20m

Yield 1 cup

Number Of Ingredients 11

2 cups balsamic vinegar
2 tablespoons red wine vinegar
1 onion, chopped
1 cup raisins
6 cloves garlic
2 anchovies
1/4 cup brown sugar
1 tablespoon toasted cumin seed
1 tablespoon whole cloves
1 tablespoon celery seed
Serving suggestion: Serve with grilled skirt steak garnished with pickled red Fresno chiles, fresh parsley leaves, and sea salt.

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.

MICHAEL'S STEAK SAUCE



Michael's Steak Sauce image

Make and share this Michael's Steak Sauce recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 20m

Yield 3 cups

Number Of Ingredients 14

3/4 cup raisins
18 ounces hot water
1 tablespoon extra virgin olive oil
1/4 cup onion, minced
1/4 cup tomato paste
1 1/2 teaspoons minced garlic
3/4 cup balsamic vinegar
3 tablespoons applesauce
2 tablespoons roasted garlic paste
3/4 teaspoon mustard powder
2 tablespoons corn syrup
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons salt
1/2 teaspoon fresh ground pepper

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.

Nutrition Facts : Calories 239.8, Fat 5.1, SaturatedFat 0.7, Sodium 3758, Carbohydrate 51.3, Fiber 3.1, Sugar 29, Protein 2.9

MICHAEL'S FAMOUS PHILLY CHEESE STEAK SANDWICH



Michael's Famous Philly Cheese Steak Sandwich image

The secrets of a great cheese steak are the quality of the ingredients and the thinness of the raw beef. The beef is best cut into paper-thin slices on an electric slicer. If an electric slicer is out of the question (many home kitchen stores sell these small machines inexpensively), try our method below to achieve similar results.

Provided by Michael Lomonaco

Categories     Beef     Cheese     Onion     Pepper     Sauté

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds top round steak
1 large Vidalia or other sweet onion
4-6 bell peppers, any color
4 tablespoons extra-virgin olive oil
N/A Salt
N/A pepper
1/4 pound sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls

Steps:

  • 1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
  • 2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
  • 3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
  • 4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
  • 5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
  • 6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

CHEF'S STEAK SAUCE



Chef's Steak Sauce image

Recently on vacation we ate at a wonderful restaurant. The steak I ordered had a magnificent sauce poured over it. I ordered it two nights in a row it was so good. I asked the waiter if he knew what was in it and was shocked when he came back 5 minutes later with the recipe. I have had to scale it down due to the fact that the original recipe make about 4 gallons! I freeze left leftovers in additional containers.

Provided by Karen Dean Covington

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2h15m

Yield 64

Number Of Ingredients 16

2 quarts apple juice
1 ½ cups distilled white vinegar
1 ½ cups soy sauce
1 ½ cups molasses
2 cups water
1 ½ lemons, juiced
2 ½ teaspoons minced fresh ginger root
⅛ teaspoon cayenne pepper
¾ teaspoon ground mustard
½ teaspoon ground cloves
1 jalapeno, halved
1 onion, quartered
1 tablespoon whole black peppercorns
¼ cup garlic cloves
1 tablespoon prepared horseradish
2 bay leaves

Steps:

  • Pour the apple juice, vinegar, soy sauce, molasses, water, and lemon juice into a large pot. Add the ginger, cayenne pepper, mustard, cloves, jalapeno, onion, peppercorns, garlic, horseradish, and bay leaves. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally until the sauce has reduced to half its original volume, about 2 hours. Strain through a fine sieve and cool before serving.

Nutrition Facts : Calories 42.8 calories, Carbohydrate 10.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 343.1 mg, Sugar 7.8 g

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