A beautifully chargrilled steak needs to be accompanied by a nice sauce. Normally Noel and I would choose a Creamy Blue Cheese or Creamy Peppercorn sauce, however sometimes our favourite purchased sauce, Byron Bay Coconut Chilli Sauce. Tonight however I wanted to make something totally different so off on my little mission I went.
Upon flicking pages of a gorgeous little cookbook I was given, Mayonnaise Hollandaise Bernaise - A Cook's Book of Sauces, I came across this Chilli Barbecue Sauce recipe that was not only quick to make but very easy.
Seriously just by adding spices to purchased Barbecue sauce and Sweet Chilli Sauces the outcome was delicious. A hint of indian, smokiness of the paprika lacing a barbecue sauce with chilli undertones was actually really suited to the chargrilled steak we had for dinner.
Chilli Barbecue Sauce
(Mayonnaise Hollandaise Bernaise - The Cook's Book of Sauces)
ProPoints per serve: 1
20 grams reduced fat butter
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
1/3 cup ready-made barbecue sauce
1 tablespoon sweet chilli sauce
2 teaspoons Worcestershire sauce
Heat the butter in a small saucepan over low-medium heat. Add the cumin, coriander and paprika and cook for 30 seconds.
Add the barbecue sauce, sweet chilli sauce and Worcestershire sauce. Mix well.
Serve with barbecued steak, lamb or hamburgers.
(Click here for a printable version of this recipe)