MARRY ME Steak Sauce
Serves: 2 | Prep: 10 min | Cook: 30 mi
Ingredients:
- 2 Steaks (Ribeye, Rib Steak, New York, Bone In New York, Filet Mignon, Flatiron, Flank or Skirt)
- ¼ Cup Sour Cream
- 2 Tbsp. Horseradish
- 2 Tbsp. Sun-Dried Tomatoes
- ½ Roasted Red Pepper
- 3 Cherry Tomatoes
- ¼ Cup Fresh Parsley
- ¼ Cup Fresh Cilantro
- 2 Tbsp. Chili Sauce
- 2 Tbsp. Dijon Mustard
- 2 Tbsp. Worcestershire Sauce
- 1 Garlic Clove
- ¼ Cup Red Wine
- ½ Lemon, Juiced
- ½ Cup Olive Oil
- 1 Roasted Shallot
- Taekyung Chili Flakes
- Chili Powder, Garlic Powder, Salt & Pepper
Directions:
Roast the vegetables. Preheat oven to 400°F. Place red pepper and shallot on a baking sheet and roast for about 30 minutes, untilsoftened and lightly charred.
Make the sauce. Add roasted pepper, shallot, sour cream, horseradish, sun-dried tomatoes, cherry tomatoes, herbs, chili sauce, Dijon,Worcestershire, garlic, red wine, lemon juice, chili flakes, and seasonings to a food processor or blender.
Blend. Pulse until mostly smooth. With the blender running, slowly drizzle in the olive oil until the sauce is creamy and emulsified.Taste and adjust seasoning as needed.
Cook the ribeye. Season steaks generously with salt, pepper, garlic powder, and chili powder. Sear in a hot cast-iron skillet until a deep crust forms and the steaks reach your desired doneness.
Rest & serve. Let steaks rest for 5 minutes, then spoon the Marry Me sauce over the top. Garnish with fresh herbs and chili flakes.
Serving suggestion: Serve alongside a simple rice pilaf to soak up the sauce.