Ingredients
1 c. red wine vinegar
1/2 tsp. dry mustard
1/4 tsp. ground cloves
2 tbsp. vegetable oil
1/4 c. finely chopped onion
2 clove garlic
1 tsp. cumin seeds
2 tbsp. light brown sugar
2 plum tomatoes
1 c. smoky barbecue sauce
1 tsp. sambal oelek
salt
Freshly ground pepper
4 rib eye steaks on the bone
Rosemary sprigs
Preparation
Step 1In a medium saucepan, combine the vinegar, dry mustard, and cloves, and simmer over moderate heat until reduced by half, about 10 minutes. Transfer the vinegar to a heatproof bowl. Wipe out the saucepan.Step 2Add the 2 tablespoons of oil to the saucepan, along with the onion, garlic, and cumin. Cook over moderately low heat until the onion is softened and fragrant, about 5 minutes. Add the brown sugar and tomatoes and cook until softened, about 5 minutes. Add the reduced vinegar and the barbecue sauce and simmer until reduced to 2 cups, about 5 minutes. Transfer the sauce to a blender and puree until smooth. Add the sambal oelek and season with salt and pepper.Step 3Light a grill or preheat a grill pan. Rub the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are lightly charred and medium-rare, about 6 minutes total. Let the steaks rest for 5 minutes, then garnish with rosemary and serve with the barbecue sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
