Cayenne Cherry Chocolate Steak Sauce #A1

I still remember the first time I tasted a sauce that truly surprised me. It was at a local barbecue competition, and one of the teams had this intriguing concoction they were slathering on their perfectly grilled flank steak. The judges (myself included!) were instantly hooked. The dark, rich flavors with a touch of heat and a hint of sweetness were a symphony on the palate. It was unexpected, bold, and utterly unforgettable – much like this Cayenne Cherry Chocolate Steak Sauce.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Yields: 4 lbs
• Dietary Type: Not specified

Ingredients

• (3 – 4 lb) flank steak
• 1⁄2 cup dark chocolate
• 1⁄2 cup mayonnaise
• 1⁄4 cup dark beer
• 2 tablespoons anchovy paste
• 2 tablespoons tomato paste
• 1⁄2 teaspoon dry mustard
• 1⁄4 cup honey
• 1⁄2 teaspoon onion powder
• 1⁄4 cup A.1. Original Sauce
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon coriander
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄3 cup dried cherries, chopped

Equipment Needed

• Grill
• Non-stick cooking spray
• Double boiler (or heat-safe bowl and saucepan)
• Whisk

Instructions

1. Preheat your grill to medium-high heat. Make sure to grease the grill grates with non-stick cooking spray to prevent the steak from sticking. This is crucial for getting those beautiful grill marks and ensuring an easy release.

2. Prepare the chocolate base. In a double boiler (or a heat-safe bowl set over a simmering pot of water), add the dark chocolate. Ensure the bottom of the bowl doesn’t touch the water. Melt the chocolate over low heat, stirring occasionally until it’s completely smooth. This slow melting process prevents the chocolate from burning or seizing.

3. Incorporate the mayonnaise into the melted chocolate. Stir until the mixture is well combined and homogenous. The mayonnaise adds a creamy richness and helps to emulsify the sauce.

4. Add the dark beer to the chocolate-mayonnaise mixture. Stir to combine. The beer adds a depth of flavor and a subtle bitterness that complements the other ingredients.

5. Add the remaining ingredients, except for the chopped dried cherries: anchovy paste, tomato paste, dry mustard, honey, onion powder, A.1. Original Sauce, garlic powder, coriander, sea salt, and fresh ground black pepper.

6. Stir the sauce ingredients together and heat for approximately 3-5 minutes. The sauce should become semi-thick as the flavors meld together. Avoid boiling the sauce; you’re aiming for a gentle simmer.

7. Remove half of the sauce from the heat and brush it generously over both sides of the flank steak. Make sure to coat the steak evenly for maximum flavor penetration.

8. Grill the flank steak for 4-5 minutes on each side, or until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

9. Once grilled, remove the steak from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

10. While the steak rests, add the chopped dried cherries to the remaining sauce. Stir to incorporate the cherries evenly.

11. Slice the flank steak against the grain into thin strips. Serve the sliced steak with the cherry-infused sauce spooned over the top.

Expert Tips & Tricks

• Chocolate Choice: Opt for a high-quality dark chocolate with at least 70% cacao for the best flavor. Avoid milk chocolate, as it will make the sauce too sweet.
• Beer Selection: A stout or porter works well for the dark beer, but you can also use a dark amber ale. Avoid hoppy beers like IPAs, as they can clash with the other flavors.
• Anchovy Paste Alternative: If you’re not a fan of anchovies, you can substitute it with a teaspoon of Worcestershire sauce or soy sauce for a similar umami depth.
• Spice Level Adjustment: For a milder sauce, reduce the amount of dry mustard. If you want more heat, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
• Deglazing the Grill: For an extra layer of flavor, you can deglaze the grill with a splash of dark beer after removing the steak. Scrape up any browned bits from the grill grates and add them to the sauce.
• Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Serving & Storage Suggestions

This Cayenne Cherry Chocolate Steak Sauce is best served immediately with the grilled flank steak. The contrast of the warm, savory steak with the rich, complex sauce is truly exceptional. You can also serve it with other grilled meats, such as chicken, pork, or lamb.

For storage, any leftover sauce should be cooled completely and stored in an airtight container in the refrigerator. It will keep for up to 3 days. Reheat gently over low heat before serving. The sauce is not recommended for freezing, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	865.3 kcal	N/A
Calories from Fat	431 g	50%
Total Fat	48 g	73%
Saturated Fat	18.8 g	93%
Cholesterol	249.1 mg	83%
Sodium	1190.6 mg	49%
Total Carbohydrate	32.2 g	10%
Dietary Fiber	3.3 g	13%
Sugars	20.5 g	81%
Protein	78.7 g	157%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Variation: Add a pinch of cayenne pepper or a chopped chili to the sauce for an extra kick.
• Smoked Variation: Use smoked paprika instead of regular paprika for a smoky flavor.
• Maple Syrup: Replace the honey with maple syrup for a different sweetness profile.
• Fresh Cherries: If dried cherries aren’t available, use fresh cherries (pitted and chopped), but you may need to simmer the sauce a bit longer to allow them to soften.
• Vegetarian Option: While the flank steak is obviously not vegetarian, you can try this sauce over grilled portobello mushrooms or grilled halloumi cheese for a vegetarian-friendly meal.

FAQs (Frequently Asked Questions)

Q: Can I use milk chocolate instead of dark chocolate?
A: While you can, it will significantly alter the flavor profile and make the sauce much sweeter. Dark chocolate provides a necessary bitterness that balances the other ingredients.

Q: What can I use if I don’t have A.1. Original Sauce?
A: Worcestershire sauce can be used as a substitute, though it won’t have the exact same tang. You might need to adjust the other seasonings to taste.

Q: Can I make this sauce without beer?
A: Yes, you can substitute the beer with beef broth or even strong brewed coffee. This will change the flavor slightly, but it will still be delicious.

Q: How do I prevent the chocolate from burning when melting it?
A: Use a double boiler or a heat-safe bowl set over a simmering pot of water, ensuring the bowl doesn’t touch the water. Stir frequently and melt the chocolate over low heat.

Q: Can I freeze this sauce?
A: Freezing is not recommended as the mayonnaise can separate and the texture may change upon thawing, resulting in a less desirable sauce.

Final Thoughts

This Cayenne Cherry Chocolate Steak Sauce is more than just a condiment; it’s a culinary adventure. The unexpected combination of flavors creates a truly memorable experience that will impress your family and friends. Don’t be afraid to experiment with the recipe and make it your own. I encourage you to try this recipe and share your creations with me. It pairs perfectly with a robust red wine or a cold craft beer, making it the perfect centerpiece for your next barbecue!