Gastrique? Am I using some fancy schmancy chef talk? What the *#$! is a gastrique? OK to be perfectly honest this sauce is not a gastrique in the classical French culinary sense. But the ingredients – vinegar, fruit (yes, avocado is a fruit) and spices lends itself to being called a gastrique, at least by me.
Yumsugar gives this definition:
A thick sauce in classic French cuisine that consists of a reduction of vinegar, wine, sugar, and sometimes fruit that has been caramelized over heat.
So, think of a gastrique as a sort of sweet and sour sauce. The key to this sauce is the vinegar I used. Once again, Honey Ridge Farms sent me a sample of something that has dazzled my taste buds. The Serrano Chile Balsamic Vinegar is packed with flavor, from the honey notes, to smoothly sweet balsamic tartness, then POW! The serrano chile sneaks up on you, in a really good way. When tomato and strawberry season starts, I will be drizzling this all over them!
I admit, I may be stretching to call this incredibly rich, slightly tangy sauce with a subtle heat a gastrique. Whatever you call it, it is divine!
You can season the steak tips with just salt and pepper, or a steak rub. I recommend my Smoky and Spicy Steak Rub.
- 1 – 1 1/2 pounds steak tips
- salt and pepper, or steak seasoning
- 1 medium avocado
- 2 tablespoons Serrano Chile Balsamic Vinegar
- 1 teaspoon garlic infused olive oil
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground chipotle chile
Season the steak tips with salt and pepper, or a steak seasoning rub of your choice. Let the steak marinate for at least an hour. Divide the meat between four metal skewers.
Heat the broiler for 10 minutes. While the broiler is warming, make the gastrique.
In a small food processor, puree the avocado, vinegar, olive oil, salt and chipotle chile until it is smooth. Stop and scrape down the bowl if needed. Place the gastrique into a small serving dish.
Broil the steak for 3-5 minutes per side, depending on how done you like your steak. Serve the skewers with the avocado gastrique dipping sauce.
Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Yield: 4 servings
I will! Thanks so much!
Whatever you call it, that gastrique looks fantastic, Cheryl! I’d love for you to share this recipe (and any of your other favorite avocado recipes) in the avocado link-up/giveaway that I’m hosting with Kristen of Dine & Dish right now. http://bit.ly/NKF4rk
I’ll be sure to look for you at Camp BLogaway! Usually I just slice my avocado, sprinkle a little salt and eat! But I also like to experiment with avocados, and the addition of the vinegar and olive oil for flavor and texture was delicious!
Looking forward to meeting you at Camp Blogaway! I’ve lived on an avocado ranch for 30 years and have never considered adding vinegar and olive oil to avocado. We just mash it, season it and enjoy it! Plenty of oil in the fruit already…and if you eat it up, there’s no need for vinegar! But I’d be willing to give your recipe a go, just to try it out!
this looks so good 🙂 love the pairing of steak with avocado
This looks so, so good. I love beef and avocado together. Thanks for the inspiration!