Otis Street Steak Sauce

Otis Street Steak Sauce

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Credit: Jay Murray, Executive Chef, Grill 23, Boston
The National Culinary Review, June 2010


1 onion, sliced
4 garlic cloves
½ lb. unsalted butter
1 T. kosher salt
2 t. dry mustard
2 t. smoked paprika
2 t. black pepper
½ t. ground cloves
2 T. tomato paste
18 oz. beef broth
16 oz. dark corn syrup
8 oz. red wine vinegar
8 oz. red wine
2 T. molasses


Method: Sweat onions and garlic in butter until translucent. Add salt, mustard, paprika, pepper and cloves. Cook 3 minutes. Add tomato paste; cook 3 minutes. Add broth, corn syrup, vinegar, wine and molasses; bring to a slow simmer. Cook over low heat; reduce by a third.


4 servings


Sauce/Dressing/Rub, The National Culinary Review

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