Steak with Guasacaca

A sauce so delicious you want to put it on everything? This is it. Last summer our friends hosted us at a fantastic July 4th barbecue. It was hot and sunny, we had spent the earlier part of the day on the boat (Just over 2 months til boating season!), and we were relaxing around the fire pit with fun friends and amazing food. Venezuelan friends of our friends brought a green sauce that they apparently are asked to bring to every party. I’m not even sure what I was supposed to put it on, but once I tasted it, I wanted to put it on everything, so I did.

Fast forward to February, this cold and dreary month where things have been stressful in this household, to say the very least. The summer sun and sea can’t come fast enough; at least then when our nasty neighbor is making me sick with her smoking I can go sleep on the boat!

I had a random craving for steak last week, and this green sauce popped into my head again. A quick Google of “Venezuelan green sauce” brought me to this page, which features a recipe for Guasacaca. I didn’t know the name, but going by the way the sauce tasted, the ingredients sounded right, so I decided to make it.

Guasacaca is a vibrant green sauce that combines avocados, green peppers, garlic, onion, vinegar, and oil with generous amounts cilantro and parsley. The vinegar gives it a little tang while the herbs make it bright and flavorful.

To my Guasacaca, I also added two Thai green chili peppers, not Venezuelan, I know, but I wanted a little bit of heat. It was a good decision.

For Thursday night dinner, I picked up four small sirloin steaks at Foodie’s Urban Market, which is dangerously close to my South End office. They have such a great selection of all sorts of food, wine, and beer, and while it’s pricey, it’s also handy for picking up one or two items during the week.

I simply prepped my steaks by seasoning on both sides with sea salt and pepper and grilling them to perfection on my grill pan. I topped the steaks with the Guasacaca and served with mountains of steamed spinach and baked sweet potatoes, both of which found their way dipped in the Guasacaca as well.

This meal was perfect, a mix of winter and summer and a delicious way to brighten up a challenging week. The addition of a Chilean red wine on the side definitely didn’t hurt.

How are you keeping warm and hopeful for brighter days this February?

Ingredients: (adapted from original recipe posted on on Venezuelan Food and Drinks)

1 medium onion, roughly chopped

2 green sweet peppers, seeded, deveined, and roughly chopped

2 ripe avocados, peeled and seeded

2 cloves garlic

2 spicy green chili peppers

Half a bunch of fresh parsley leaves

Half a bunch fresh cilantro leaves

A third cup red wine vinegar

1 tablespoon salt, or to taste

Pinch of black pepper

1 cup olive oil

Add all ingredients except for the olive oil to food processor and puree until smooth. Slowly stream in olive oil until combined completely.

Serve this sauce with meat, fish, vegetables, chips, crackers. . . it’s so delicious it goes well with just about everything.