Peck of pickled pepper juice
Never throw away jalapeno pepper juice when you use up all your pickled peppers. Jalapeno pepper juice is liquid gold. Combine it with liquid smoke and a few other sauces like ketchup, soy sauce, Worcestershire and Texas Pete’s plus sweet rich thick molasses and you have Eastern North Carolina style BBQ sauce. I love to grill a thick boneless sirloin with a thin but perky BBQ sauce. Slice on the diagonal and serve these tender, succulent slices with a green salad and baked potato.
Besides using jalapeno pepper juice in this BBQ sauce, you can use it for tangy heat in fresh tomato juice cocktail, soak hot cubed red potatoes for potato salad, or add to a vinaigrette marinade or salad dressing. In fact, make your own pepper vinegar. See the Information section below for the recipe.
Recipe: Sirloin Steak with Pepper Vinegar BBQ Sauce
Prep Time: 5 Minutes | Cook Time: 12 Minutes | Yield: 4 Servings | Level: Easy
- 1½ cups ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup pickled jalapeno pepper juice
- 1/4 cup molasses
- 2 Tbsp liquid smoke
- 1/2 Tbsp soy sauce
- 1/2 Tbsp Worcestershire sauce
- 1 tsp Texas Pete’s hot sauce
- 1 ½ – 2 lb sirloin steak
- kosher salt
- freshly ground black pepper
Special Equipment – grill or grill pan
1 In a small bowl combine ketchup, vinegar, jalapeno pepper juice, molasses, liquid smoke, soy sauce and hot sauce. Set aside to allow the flavors to marry.
2 Heat a grill pan to medium high. Season both sides of the steak with salt and pepper. Grill the steak for about 4-6 minutes. Rotate 45 degrees to create cross hatch grill marks and continue grilling for 4-6 minutes depending on thickness of the steak and desired doneness. Slather the top with BBQ sauce.
3 Flip the steak and repeat on second side. While grilling the second side, brush the top with more BBQ sauce. Continue cooking until it reaches preferred doneness. Take off the grill and tent with foil. Let stand for 10 minutes to allow the juices to equalize in the steak.
4 Slice the steak on the diagonal in 3/8-1/2 slices and serve on a platter.
To make homemade pepper vinegar, slice 4 fresh jalapeno peppers. Place in a glass jar with 1 cup apple cider vinegar and refrigerate for 1 week. Refill with new vinegar 2 or 3 times.
Use pickled jalapenos in dips and salsa. It is especially handy when fresh jalapenos are gone and some heat is needed in Huevos Rancheros or chili.
- Exchange top sirloin for rib eye or New York strip.
- Exchange jalapeno pepper juice for homemade pepper vinegar (recipe in Notes section above).
- Grill meat on the ‘barbie’.
Inspiration – Betty Newell, winner of Washington Post’s 2012 Second Annual ‘Smoke Signals Barbecue Sauce Contest’
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: July 21, 2012