Yield
Makes about 3 cups

Notes: This twist on the classic A-1 sauce comes from executive chef Joni Fay Hill at Balboa Restaurant & Lounge in West Hollywood, California, who notes that it is much tangier than the usual steak sauce. Look for tamarind concentrate in Indian markets and specialty food stores; if you cannot find it, substitute 1 teaspoon molasses and 1 tablespoon lime juice.

How to Make It

Step 1

In a 3- to 4-quart pan, combine ketchup, orange juice, raisins, brown sugar, Worcestershire, vinegar, soy sauce, ginger, garlic, onion powder, tamarind concentrate, and chili sauce. Bring to a simmer over medium-low heat, then reduce heat and barely simmer (a few bubbles breaking on surface), stirring occasionally, until sauce is thick, glossy, and dark brown, about 2 hours. In a blender or with a handheld blender, pulse until almost smooth. If sauce is too thick, thin with a little more orange juice. Let cool; serve or chill airtight up to 1 month.

Step 2

Nutritional analysis per 1/4 cup.

Balboa Restaurant & Lounge

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