I tend to buy steaks only when they’re on sale and don’t pick and choose with my cuts of meat. Other people might not be so carefree about it but that’s the way I roll. Either way, the star of this dish is the sauce, which can, of course, be used on any cut of steak you want. As usual, asparagus is my fav easy side dish!
2 chuck steaks
pepper – to taste
3 tbs Worcestershire sauce
2 tbs brown sugar
2 tbs honey
1 tbs orange Bitters
3 tbs vinegar
1 garlic clove – chopped
1 small sliced Anaheim chili
For the steaks, make sure they are dry then lightly coat them with some pepper. Let them sit while you prepare the sauce. Roast the chili atop your stove or in a skillet until the skin is blackened. This will bring out the flavor. Chop the garlic and chili and add all the ingredients together in a sauce pan. Let the sauce simmer until it thickens just a little. Stir as you go and make sure it doesn’t get too hot or the sauce will get too thick. It can simmer on low for the entire time you cook your steaks or you can simmer it on medium heat for about 5 minutes.
Cook the steak in a dry, hot pan for 4 to 5 minutes on each side, depending on the temperature you’d like your steak. I go for the rarer side, myself. Let it rest to finish cooking and top it with the sauce. It’s the orange Bitters that really makes this sauce pop!
If you want to make asparagus, take your asparagus, put it in an oven proof pan, drizzle it with some olive oil and bake it for 20 minutes. Add a little salt, pepper or even cayenne for some flare.
This is a great dish for a wine on the softer side, even just a simple red table wine.