You know that ounce or two of jus at the bottom of the platter that's left after barbecuing steaks? That rich delicious liquid that you just don't want to throw away, but you don't really know what to do with? I had this same problem last night. There are a few things that can be done with it. You could make a French dip, and use I as the jus. You could thicken it and make a tiny amount of gravy, or you could do what I did. Make a vinaigrette. What better thing can you do to a salad the to top it with a dressing made of meat?
BBQ Steak Vinaigrette
2 oz Steak jus
6 oz salad oil
1/2 T Dijon mustard
1T fresh cracked black pepper
1/2T fresh garlic
Splash of balsamic or sherry vinegar
Pinch of salt as needed
-Combine all ingredients, except oil, in a mixing bowl. Whisk to incorporate.
-Whisking vigorously, slowly add the oil. It should not float on top, rather it should mix with the liquid forming an emulsion
-Taste to adjust seasoning. It should have a slightly acidic flavor that complements the beefiness.
Serve over greens with red onion, croutons, blue cheese, and of course sliced steak. Yummy.
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