Grape Steak Sauce

Sometimes having some not-so-fresh ingredients around can lead to some good discoveries. Some slightly mushy grapes led to this sauce which I used as a marinade and sauce for some grilled sirloin steaks.

Fill a 2 cup liquid measuring cup to the top with halved grapes. Fill in the empty space with some whiskey or bourbon, right up to the 2-cup line. You can substitute something like apple juice or good quality vinegar if you want. Set these aside and let them soak while you chop some other vegetables.

Two cups grapes and whiskey

Place a couple tablespoons of olive oil in a nice and wide stockpot, the kind you would use for gravy. Set it over medium heat. Chop up 1 large onion and  3 or 4 cloves of garlic. Put these in the olive oil and let them sweat.

One sweet Vidalia onion

Next chop up 2 large, or 3 or 4 smaller, tomatoes. Add these to the onions and garlic along with the grapes and whisky. Season with some salt and pepper. Bring to a boil, stirring constantly. Reduce to a simmer and add in a few sprigs of thyme or other fresh herbs.

Before a long time simmering

Allow this to simmer until the liquid has reduced by at least half, maybe more like two-thirds for a thicker sauce. When you pull your spoon through the sauce it should take a few seconds for the liquid to fill back in.

After a long time simmering

Puree the sauce using a stick blender, blender, or food processor. You can continue to simmer and reduce it if it still seems too thin.

Steak with grape sauce, sage pasta, broccoli salad (oops, a little fuzzy)


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