This week's recipes are dedicated to celebrating all things hot-and-cold. Today, we're whipping up outrageously tasty sriracha butter and serving it alongside a grilled hanger steak. This recipe also includes a secret ingredient that really takes it over the top. What is it? Watch the video to find out -- we guarantee that any serious heat fans will want to spread this pepped-up condiment on everything at the dinner table!
Sriracha Butter
Melt a bit of this salty, spicy butter on top of grilled steak. Anchovies add deep flavor -- this doesn't taste fishy, we promise!
1 stick unsalted butter, softened
2 anchovy fillets, minced
1 tablespoon Sriracha or other chile sauce
1 garlic clove, minced
Coarse salt
1. With a fork, mash together butter, anchovies, Sriracha, garlic, and 1/2 teaspoon salt. Keep refrigerated for up to 1 week.
Replace the anchovies with some brown sugar and I'm on board.
Sriracha + a tiny bit of sweetness = the glory of Valhalla in my fucking mouth.
I disagree Alto!
I am a huge fan of using varying sources to create saltiness. That's all the anchovy is there for. It'll be an indistinguishable source of body and saltiness that you cannot achieve with salt alone.
I'm trying this, and will document, but I'll likely use something besides sriracha.
Replace the anchovies with some brown sugar and I'm on board.
Sriracha + a tiny bit of sweetness = the glory of Valhalla in my fucking mouth.
I disagree Alto!
I am a huge fan of using varying sources to create saltiness. That's all the anchovy is there for. It'll be an indistinguishable source of body and saltiness that you cannot achieve with salt alone.
I'm trying this, and will document, but I'll likely use something besides sriracha.
Only problem is I dont eat fish. :)
Tell you what though, next time I visit the islands, Ill eat any local fish you recommend.
Replace the anchovies with some brown sugar and I'm on board.
Sriracha + a tiny bit of sweetness = the glory of Valhalla in my fucking mouth.
I disagree Alto!
I am a huge fan of using varying sources to create saltiness. That's all the anchovy is there for. It'll be an indistinguishable source of body and saltiness that you cannot achieve with salt alone.
I'm trying this, and will document, but I'll likely use something besides sriracha.
Only problem is I dont eat fish. :)
Tell you what though, next time I visit the islands, Ill eat any local fish you recommend.
You come and me and FCTV will for sure take you to eat good or do the grilling ourselves.
