Gary Stefan
Tempe, AZ
Serves 6
Triple Garlic Steak Sauce
Ingredients:
6 heads/bulbs garlic
6 Tbsp extra virgin olive oil
2 tsp kosher salt
1 tsp fresh ground pepper
1/2 tsp dried tarragon
1 yellow onion, chopped
6 Roma Tomatoes, chopped and reserve juices
3 bay leaves
1/4 cup basil, chopped
1 tsp garlic powder
3 Tbsp molasses
1 cup dry sherry
Directions:
To roast the garlic, slice the tops (about 1/4; to 1/2 inch) off
the 5 garlic heads placing into a 6 x 9 roasting dish (cut/top side up)
covering the cut sides with the 5 Tbsp of the olive oil, 1 tsp salt, 1
tsp pepper and tarragon. Tightly cover the roasting dish with a lid or
serveral layers of tinfoil to fully seal the edges. Place into a
preheated 450 degree oven for 30 minutes. When roasting is complete,
remove and set aside to cool. Into a bowl carefully squeeze all the
garlic (from each of the heads discarding empty skins). Reserve the
garlic infused olive oil in the baking dish.
Into a large med-high preheated skillet add 1 Tbsp olive oil, onion
and 1 tsp salt stirring for 5 minutes. Add in tomatoes (and their juices),
bay leaves and 6 cloves of chopped garlic; continue cooking for 5-10 minutes
stirring occasionally. Stir in basil, garlic powder, molasses and sherry and
once simmering lower heat to med-low, cooking uncovered for 15 minutes to reduce
and then discard the 3 bay leaves.
Place the reduced tomato onion mixture into a blender or food processor adding
in the roasted garlic. While blending drizzle in the reserved infused olive oil
and blend until smooth. Remove sauce to a serving container and refrigerator,
or enjoy immediately over steaks, steakburgers or as an added kick to your ground
beef preparations.
