TV Dinner: Sirloin & Smoke Sauce With Peach Salsa

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Some people don't like using wood chips when they grill. Chef Chris Manning has a way to get that great smokey flavor without the chips: liquid smoke.

He uses it for this dish, a sirloin steak, which he complements with a peach salsa.

The chef pairs the dish with Coyote Moon's Casa Papa Red.


Smoke Sauce

- 2 sticks (1/2 pound) butter
- Juice of half a lemon
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 teaspoon liquid smoke
- Pinch salt
- Pinch pepper
- Pinch garlic powder

Simmer all the ingredients in a two-quart sauce pan on low heat for two to three minutes. Remove from heat and use as a basting sauce for turkey, chicken, pork or beef.


Peach Salsa

- 4 peaches, pitted and diced
- 1 pint grape tomatoes, quartered
- 4 jalapeno slices, minced (about 1 tablespoon)
- 2 cloves garlic, minced
- Juice of one lime
- 2 tablespoons minced cilantro
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil.

Mix all ingredients well in a medium-size mixing bowl. Chill for one hour and serve with grilled meats and seafood.
Friday, July 25, 2014
, Watertown, NY

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