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Tuesday, June 29, 2010

Marinated Chuck Tender Steaks with Bar Americain Steak Sauce

I'll be honest with you...the steak, once again, did not need a sauce at all.  The marinade really made the steaks sweet and savory with just a bit of a kick.  BUT, since we all know my love for sauces, it just seemed unnatural to not make something to go along side this steak.  What better sauce then a sauce made at one of Bobby Flay's restaurant; Bar Americain.  The sauce totally delivers.  It was so good, you know I had to hold myself back from just spooning it into my mouth.  I even dipped my potatoes in it and I'm not ashamed to admit it!  So, yea, once again, I probably enjoyed the sauce so much more then the steak, but honestly, the steak was amazing too!  The combination was pretty dang fantastic if I do say so myself!

I used chuck tender steaks because it was what was on sale at the grocery store, but you could use any cut of steak you choose.  If you use a flank or skirt steak, though, make sure to marinate it for twice as long, if not longer.  You'll get a more tender, flavorful piece of meat when it's all said and done.

Marinated Chuck Tender Steaks
Printable Recipe 
1/4 cup honey
2 Tablespoons reduced sodium soy sauce
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 - 1 Tablespoon Sriracha hot sauce (depends on how spicy you want it)
2 large garlic cloves, minced
1/4 teaspoon black pepper
1 lbs. chuck tender steaks (or your choice of steak)

In a small bowl, combine all the ingredients except the steaks.  Place the steaks in a Ziploc bag and pour marinade over it.  Seal and refrigerate for 2 hours (I actually let mine sit for a little over 3 hours).

Preheat the grill to medium-high.  Place steaks on the grill and grill for 5-10 minutes per side, depending on how done you want it and how thick the steaks are, turning only once.  Remove from grill and let rest for 3-5 minutes before cutting into.  Serve with Bar Americain steak sauce (recipe follows).  Enjoy!

Bar Americain Steak Sauce
Recipe courtesy Bobby Flay, Food Network
Printable Recipe 
2 Tablespoons Dijon mustard
2 Tablespoons whole-grain mustard (I actually just used coarse ground mustard)
2 Tablespoons molasses 

1 Tablespoons ketchup 
1 Tablespoons honey
3 teaspoons horseradish, drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving. 



Ma What's 4 dinner said...

Ohhh that sauce sounds sooo good!!! I'm going to have to run out and get some steaks for this weekend. Mmmm.

Lots of yummy love,
Alex aka Ma, What's For Dinner

Michelle said...

Sounds delish! I bet your neighborhood smells great all the time. You have your neighbors' tummies rumbling with all your grilling greatness, don't you? Won't you be MY neighbor? I'd bring dessert! ;)

Mary said...

What a timely post with the holiday weekend just ahead of us. The sauce for your steaks sounds outstanding. I hope you are having a great day. Blessings...Mary

Pam said...

I love, love grilled steak, my favorite but I don't believe I have ever put a sauce on it. It sounds delicious though and I will have to try it. Thanks for the recipe!

StephenC said...

I need to ask my Safeway butcher if they have a version of chuck tender steak as I'm not familiar with it. What a beautiful dish, and once again, congrats on some nice pix.

Jane said...

Oh. My. Goodness. That sounds so totally awesome. I'm putting this in my "to cook" file for sure!!