Roasted Garlic Steak Sauce

Combine all ingredients in heavy bottomed 2-quart saucepan; heat to simmer over medium heat and simmer for about 30 minutes, stirring often. Cool completely. Turn into covered container, and store in refrigerator until needed.

To serve, broil or grill steak to medium rare (145°F); slice into strips about 1-inch long and 1/4-inch thick. Sprinkle with chopped rosemary and toss with 1/2 cup Roasted Garlic Steak Sauce. Let stand at room temperature.

Meanwhile, peel onion and slice 1/4-inch thick; divide into rings. Heat 12-inch nonstick frypan over medium high heat; add oil and stir in onions. Season with salt and pepper; sauté about 15 minutes, stirring often, until softened and lightly browned. Quickly fold in spinach leaves; remove from heat.

Then, preheat oven to 425°F. Brush flatbreads with olive oil and sprinkle with Parmesan. Divide and drizzle 1 ounce Roasted Garlic Steak Sauce onto each. Divide and spoon onion mixture onto crusts. Divided and arrange steak on top and sprinkle with Fontina and chopped parsley. Bake at 425°F for 8 to 10 minutes until heated through and cheese is melted and golden. Cut each pizza into 4 to 6 pieces, and serve piping hot.

Note: Flatiron Steak is available from Stampede Meat, Inc., Bridgeview, IL.


Roasted Garlic Steak Sauce

  • 41/2 California raisin juice concentrate*
  • 3 Tablespoons California raisin paste*
  • 2 Tablespoons tomato paste
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon roasted garlic purée
  • 1/4 Teaspoon ancho chile powder
  • 1/2 Teaspoon anchovy paste
  • 2 Tablespoons orange juice
  • 2 Tablespoons dry red wine
  • 2 Tablespoons veal demi-glace
  • 1/2 Teaspoon fresh ground black pepper
  • 8 Ounces flatiron steak*
  • 2 Tablespoons fresh rosemary leaves, finely chopped


Caramelized Onions

  • 1 medium red onion
  • 1 olive oil
  • Sea salt, to taste
  • Fresh ground black pepper; to taste
  • 1 Cup baby spinach leaves


  • 4 square lavosh-style (8-inch) flatbreads
  • 1/2 Cup grated Parmesan cheese
  • 1/4 Cup olive oil
  • 2 Cups Fontina cheese, grated
  • 1/4 Cup chopped Italian parsley

Nutrition Facts Per Serving

Calories 960 (Calories from Fat 47%); Total Fat 52 ( Saturated Fat 19; Trans Fat <1; ); Cholesterol 135; Sodium 1530; Potassium 689; Total Carbohydrate 82; Dietary Fiber 6; Sugars 36; Protein 46; Calcium 632; Iron 9;

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