Hello there, Dear Readers! I hope you’re all doing well. I had a pretty glorious, fun-filled weekend, starting with attending a friend’s guitar recital on Friday night, enjoying a daytime dinner party that took up most of Saturday, and capping things off on Sunday with some wacky Bay to Breakers action, singing at morning mass, then going to brunch with the members of our crackerjack church choir. By Sunday night, it was all I could do to stay up during Mad Men.
Before nodding off at an embarassingly geriatric hour, I did manage to stay vertical long enough to make today’s recipe. Sunday afternoon’s efforts resulted a piquant and tangy sauce studded with sautéed red onions and chopped cilantro. Its texture is almost that of a saucy relish — while it was delicious atop the above-pictured steak tacos, it would also be fabulous on a sausage or hotdog.
If you’re grilling for Memorial Day Weekend, this is a great recipe to add to your assembly line of toppings — your guests will appreciate such a unique departure from the usual store-bought condiments! Go ahead and make it a day in advance — it’s even better the next day, as the flavors get a chance to meld.
Cilantro Steak Sauce (printer-friendly version)
makes about 1 1/2 cups
1/2 C. extra virgin olive oil
1/2 large red onion, diced small
1/8 tsp. kosher salt
1 tsp. anchovy paste
1/4 tsp. Aleppo pepper flakes
juice of 2 lemons
2 Tbsp. red wine vinegar
2 Tbsp. dark brown sugar
1 C. coarsely chopped cilantro
1. Heat the olive oil, onions, and salt in a medium (10-inch) skillet over medium-low heat. Stir to coat the onions with the oil. Let simmer gently for about 10 minutes, until onions are softened but not quite beginning to brown.
2. Add anchovy paste and pepper flakes to the skillet. Stir to combine, and let simmer another 2 minutes.
3. Remove skillet from heat. Stir in lemon juice, vinegar, brown sugar, and cilantro, then pour into serving bowl.