Sue Baby's Marinade and BBQ Sauce

Last week we made Pineywoods Heritage Beef flank steak for the first time. Flank is a popular cut for making fajitas, its not the most tender cut, but it's got great flavor. To tenderize, flank needs to marinade for up to 12 hours. Sue made her marinade and it tasted so good we decided to use it for BBQ sauce too. We ate it on short ribs an it was amazing!

Anchovies?! Are you kidding me?!

Yep, that's one of the ingredients. Here are the rest of the recipe:
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• 1/2 cup Worcestershire sauce (we pronounce it "wusster sauce", a remnant from living in the UK for 8 years. That's how they pronounce it, too many syllables, Brits are a bit lazy or is it efficient?)
• 1/4 cup soy sauce
• 1 tblsp brown sugar
• 1 two oz can of anchovies, less one that Sue ate
• 2 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons tomato paste
• 1/2 cup olive oil
• 1 medium onion, minced (about 2 tablespoons)
• 1 jalapeño, no ribs or seeds

 
Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and olive oil in a blender and blend until smooth, creamy, and emulsified. Transfer sauce to a mason jar and stir in onions and store in the fridge until you're ready to marinade or smother your ribs in  BBQ sauce!

Recipe was inspired by Serious Eats