Grilled Skirt Steak with Sauce au Chien

Name: Grilled Skirt Steak with Sauce au Chien
Yield: makes 4 servings
Ingredients: 1 tablespoon peeled and slivered or minced garlic; 6 scallions, trimmed and minced; 1 jalapeño or habanero (Scotch bonnet) chile, stemmed, seeded, and minced, or chili paste or hot red pepper flakes to taste (start with about 1/2 teaspoon); Salt and black pepper to taste; 1/2 teaspoon ground allspice, or to taste; 1 tablespoon peanut or neutral oil, like corn or grapeseed; 1 1/2 to 2 pounds skirt, sirloin (New York) strip, or ribeye steak; Juice of 1 lime

December 14, 2011

I was in a restaurant in Martinique where this sauce—which translates as “dog sauce,” for reasons I don’t want to know—was served on everything, from kidneys to chicken to vegetables. I liked it best on steak. As with so many Caribbean dishes, this would be served with Coconut Rice and Beans (page 516). Other cuts of meat you can use here: almost anything, from liver to bone-in dark-meat chicken, to pork chops or ribs.

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