Sunday, June 29, 2014


My friend makes a fabulous steak sauce/marinade called Hudson Sauce.  It is flavorful, thick and perfectly balanced.  It has just the right amount of sweet barbeque flavor with a hint of tartness and smoke.  It can be used to marinate or baste grilled meats, and even as a dipping sauce.  I used it to both marinate and create a savory sauce to complement the steak.  I marinated the meat overnight, which made it super tender.  You can find Hudson's Sauce here #hudsonsauce

I found this recipe from Better Homes and Gardens and used it as a guide. Now, this was an amazing meal the night it was cooked.  But let me tell you, the leftovers we had for lunch the next day were INCREDIBLE.  It sounds crazy, but it's so true.  Next time I make it I might just put it directly in the fridge and wait until the next day! 

The flavors of fresh and jarred peppers meld perfectly together.

The smoky flavor comes from paprika, but if you want it to truly shine, you must use smoked paprika.  I love this stuff.

Simmer the peppers, seasonings and sauce together long enough for the flavors to become best friends.
Let the steak join the party.

We served it over white rice.  You could also serve it over pasta, or forgo the carbs and just dive in.


1 1/2 lbs angus beef sirloin tip steak
1 bottle Hudson Sauce (you'll use about 12 ounces)
1 medium red bell pepper
1 medium green bell pepper
1 jar roasted red peppers, 15 oz
1 teaspoon smoked paprika, divided
1 tablespoon canola oil
salt, to taste
4 cups cooked rice or pasta

Trim meat and cut into 1 to 1 1/2 inch strips.  Place in large ziploc bag with enough sauce to marinate.  Refrigerate and marinate at least 25 minutes, or overnight.  Remove meat from bag and discard marinade.
Cut bell peppers into strips.  Drain the roasted red peppers, reserving liquid.  Slice into strips. 
Heat oil in large nonstick skillet over medium high heat.  Sprinkle 1/2 teaspoon paprika over meat, then add to skillet.  Cook for about 5 minutes, until cooked to medium rare/medium.  Remove meat to plate, cover with foil to keep warm.  In same skillet, add red and green bell peppers.  Cook until slightly tender, about 5 minutes, then add roasted red peppers with their liquid.  Add about 1/2 to 1 cup Hudson Sauce.  Add remaining paprika, about half a teaspoon.  Simmer uncovered 5-10 minutes, until liquid has reduced by half.  Taste and add needed salt or additional paprika.  Return meat to skillet and heat through.  Serve over rice or pasta.  Makes 4 servings.

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