Sauces & Marinades

Thai Style Grilled Skirt Steak with Verde Sauce

Verde Sauce

1 T rice wine vinegar, 2 t Dijon mustard, 1 T sugar, 1 chopped scallion, handful Thai basil leaves, handful cilantro, lime juice, thai chili, ¼ c oil

Thai Style Grilled Skirt Steak with Verde Sauce

Blackberry Balsamic Reduction

Melt 1 T butter in saucepan, pour in 1 cup balsamic vinegar over medium heat and stir to reduce to a sauce consistency.  While stirring, add 1 t sugar and continue adding balsamic as it cooks down. Add a pint of blackberries and mix in with a blender.

Thai Style Grilled Skirt Steak with Verde Sauce

Blackberry sauce for pork and chicken

In a 1 1/2-quart heavy saucepan, cook 1 c finely chopped shallot and 1 c onion in butter over moderate heat, 3 to 5 minutes. Stir in 1 c frozen blackberries, 1/4 cup sugar, 1/2 cup blackberry preserves, 2 tablespoons apple-cider vinegar, 1 tablespoon cracked black pepper, 1 tablespoon minced ginger, 1 cinnamon stick, 1/2 teaspoon Creole Seasoning

Simmer, uncovered, stirring occasionally, for approximately 20 minutes, or until berries burst and sauce is thickened.

Thai Style Grilled Skirt Steak with Verde Sauce

Creole Seasoning

Add to sauces or use as a rub

1/2 cup seasoned salt, 2 T onion powder, 2 T paprika, 4 t garlic powder, 1 T cayenne pepper, 1 T ground white pepper, 1 T freshly ground black pepper, 1 t dry mustard, 1 t oregano

1 t thyme