This is our house steak sauce, or, as I like to call it, “I-A” sauce. Ian Alvarez, a man who wore many hats at both bistros, is the brains behind this awesome re-creation of the classic steak sauce we have all come to know and love. This makes a big batch and requires some time, so plan on a passing some along to only your closest friends.
- In a large 2-gallon pot, combine the sugar with ¼ cup of water. Cook over medium heat until it is a dark caramel. Turn off the heat and pour in the remaining water. Be careful! This will cause a significant amount of steam and may splatter.
- Add in the vinegar, molasses, anchovy, tamarind, garlic, onions, raisins, and salt. Bring to a boil. Place all of the dry spices in a pan and toast over medium heat until nice and fragrant, then add to the pot.
- Reduce the heat to a simmer and cook for 20 minutes. Let cool and refrigerate for at least one week, so all of the flavors meld. Remove from the refrigerator and puree in batches. Store in an airtight container in the refrigerator, where it will keep for up to six months.