- 3 tablespoons canola oil, divided
- 1/4 onion, chopped
- 4 cloves garlic, chopped
- 1 jalapeño, seeded, chopped
- 1 tablespoon tomato paste
- 1/2 cup Worcestershire sauce
- 1/2 cup red wine vinegar
- 1/4 cup dark brown sugar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon hot sauce
- 1 pound steak, any cut
- Salt and Pepper, to taste
Heat 2 Tbsp. oil in a small saucepan over medium-high heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
Add tomato paste to saucepan and cook, stirring, for 1-2 minute. Stir in Worcestershire sauce, vinegar, brown sugar, mustard, and hot sauce; simmer until slightly thickened, about 5 minutes. Transfer to a blender and purée with ½ cup water until smooth.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook to desired doneness or until a thermometer registers 130° for medium-rare, 8–10 minutes.
Let steak rest 5 minutes before slicing. Serve with sauce.
Sponsor: UT Beef Council
