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.
Skewered Steak Tips with Avocado Gastrique
- 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
As you may remember I recently auditioned for Grill It! with Bobby Flay on the Food Network. Surprisingly (NOT!!!) I received a very lovely form letter informing me that I was not chosen to appear on the show. All I can say is…Phew!
Although I may not be Grill It! material, I know how to make a damn fine steak rub! So instead of sharing it with America on The Food Network, I will share it with you here on Black Girl Chef’s Whites.
Smoky and Spicy Steak Rub
½ cup kosher salt
¼ cup smoked paprika
2 TB granulated garlic
1 TB ground chipotle chile powder
1 TB ground ancho chile powder
1 TB ground cumin
1 TB dried Mexican oregano
1 TB dried thyme
In a small bowl mix all the spices and herbs together. Store your rub in an airtight container, such as a jar or even a ziploc bag. Makes 1 cup.
Although I made this for steak, this rub can be used on any number of things. Try it on grilled vegetables, tofu, lamb, chicken or mixed into ground beef before forming into burgers. If you like seafood try some on salmon, scallops or shrimp. You can even mix some into a good quality store bought BBQ sauce to boost the flavor.
And don’t just save this for grilling season. Bake, broil and saute with this rub to your hearts content!
Need a good laugh? Well you’ve come to the right place! Recently I convinced myself to send in an audition tape for Grill It! with Bobby Flay on The Food Network. After shooting, editing and watching this tape over and over I have come to the conclusion that I am indeed much better behind the camera!
I had an incredibly fun time making the video, as my friend Michelle let me use her gorgeous home for the location. She’s an interior designer, as well as a food stylist so the location was beautiful as was the food. Another friend Robin came along and was my cinematographer and editor. Since we have all known each other since we were 12, we laughed and ate and drank wine while prepping for my small screen debut. Now that I’ve seen the end product, I think I probably should have had a bit more wine…
I came up with an intense and complex spice rub for steak, that I called Cheryl’s Smoky and Spicy Steak Rub. Yeah I know, so original. I really stretched to come up with that title. Anyway, as instructed I posted my video on the Food Network website to be viewed, commented on, and laughed at by all of America. Go check out my competition and rate my video yourself.
Without further ado, here is a link to my audition tape for Grill It! with Bobby Flay.