This sweet and smoky steak sauce with figs and chiles is just what you need to add a boost of flavor to your main course! And there’s no added sugar or fillers.
Could your holiday beef tenderloin or roast use an extra punch of flavor? Give this steak sauce with figs and chiles a try!
It’s a little sweet, a little smoky, and goes so perfectly with any steak or beef main course. And unlike store-bought steak sauces, there’s no added sugar, fillers, or artificial ingredients.
I’ll admit, when I first made this sauce and tried a bit, I wasn’t sure what I thought. But once I dabbed some on a bite of beef, I was sold! It really brought out the flavors of our holiday beef tenderloin.
Next time you’re serving up steak, skip the store-bought sauce and try this simple but delicious recipe instead.
How to make steak sauce with figs and chiles
You can prep this sauce to go with your main entrée in just 5 easy steps!
Step 1: In a large saucepan (3-quart), combine the figs, dried chiles, onion, garlic, bay leaf, and water.
Step 2: Bring everything to a boil over high heat, then reduce the heat to medium-low and simmer until the figs soften, about 40 minutes.
Step 3: Remove from heat and allow to cool.
Step 4: Remove bay leaf and discard.
Step 5: Transfer the fig mixture to a blender or food processor. Add the chipotle chile, vinegar, salt, and pepper, then process until smooth.
Your fig and chile sauce is ready to enjoy!
Removing the seeds from dried chiles
Not sure how to seed dried chiles? Don’t worry, the process is very simple!
While holding the chile over a trash can or sink, use scissors to chop off the stem end. Next, cut down the side of the pepper to open it up like a book.
From there, you should be able to easily scrape out the seeds.
Like most sauces, this one will keep very well in the refrigerator. You may even notice that the flavors deepen overnight. So hopefully, you have some leftover beef or steak to enjoy the next day!
Any extra sauce should be stored in an airtight container in the refrigerator. It will stay fresh for up to a week.
Other homemade sauce recipes
Why put up with all the added sugar and processed ingredients in store-bought sauces when you can make your own right at home? Here are a few of my favorite sauces to whip up for any occasion:
When you’ve tried this sauce, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Steak Sauce with Figs and Chiles
- 7 ounces dried figs (stems removed, cut into quarters)
- 2 dried chiles (guajilllo or ancho, stems and seeds removed)
- ½ small sweet onion (coarsely chopped)
- 3 large cloves garlic (peeled)
- 1 bay leaf
- 4 cups water
- 1 chipotle chile in adobo sauce (from can)
- 1 ½ teaspoons sherry vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- In a large saucepan (3-quart), combine the figs, dried chiles, onion, garlic, bay leaf, and water.
- Bring everything to a boil over high heat, then reduce the heat to medium-low and simmer until the figs soften, about 40 minutes.
- Remove from heat and allow to cool.
- Remove bay leaf and discard.
- Transfer the fig mixture to a blender or food processor. Add the chipotle chile, vinegar, salt, and pepper, then process until smooth.