This sauce is a wonderful change from traditional BBQ sauce. When I tested it, it spread like chocolate sauce on ice cream, but all of it was eaten without guilt. The fruit base makes it easy to take full pleasure in the lightly sweet yet savory taste and allows the unconscious to eat freely and enjoy. Along with this delicious sauce, this easy-to-cook cut of beef will bring out the ambience, flowers, and color of an outdoors lunch or evening dinner.
This recipe can be made Gluten Free if you replace the oyster sauce for Gluten Free oyster sauce.
Sprinkle the steaks with 1/4 teaspoon of the pepper and rub with the olive oil.
Heat a grill to medium high, or place a skillet over medium-high heat. Sprinkle the steaks with 1/2 teaspoon of the salt and cook for 5 to 6 minutes on each side for medium rare.
Meanwhile, place the berries, stock, brown sugar, vinegar, oyster sauce, coffee, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper in a blender and puree until smooth. Pass through a sieve into a saucepan and cook for 5 to 7 minutes or until thickened..
Remove the steaks from the grill or pan and set aside covered for 5 minutes.
If using a grill, add the demiglace (if available) and cilantro to the sauce and serve warm with the steaks. If using a skillet, add the sauce to the pan and cook with the pan juices for 1 to 2 minutes; stir in the cilantro. Serve with the steaks.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
Pandebono
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