When you’re in Dallas, Victor Tangos is a must-try and their grilled hanger steak is simply to die for. Executive Chef Kirstyn Brewer whips up a house-made Blackberry BBQ Sauce to brush over the steak while it’s grilling, resulting in a beautiful sweet char (seriously—look at that meat!). Kirstyn offers up the secret to the special sauce and, trust us, you’ll never want to buy that bottled stuff again.
Blackberry BBQ Sauce
courtesy of Victor Tangos’ Executive Chef Kirstyn Brewer
16 oz can of whole San Marzano tomatoes
0.5 cup molasses
4 garlic cloves, minced
1 whole white onion, chopped
1 cup brown sugar
1 cup apple cider vinegar
1 tsp coriander
1 cup port wine
1 Tbs. sambal chile paste
1 Tbs. black pepper
2 pints fresh blackberries.
1. In a pot, sauté the chopped onion and the garlic for several minutes.
2. Add the tomatoes, molasses, brown sugar, port, vinegar and spices. Cook down very slowly until thickened, about 90 minutes.
3. Remove from heat, put in blender and add fresh berries. Blend until very smooth. Add salt to taste.
What’s your go-to sauce for jazzing up a recipe? Tell us in the comments or tweet @OKMagazine.