I was in a restaurant in Martinique where this sauceāwhich translates as ādog sauce,ā for reasons I donāt want to knowāwas served on everything, from kidneys to chicken to vegetables. I liked it best on steak. As with so many Caribbean dishes, this would be served with Coconut Rice and Beans (page 516). Other cuts of meat you can use here: almost anything, from liver to bone-in dark-meat chicken, to pork chops or ribs.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack about 4 inches from the heat source. Meanwhile, prepare the sauce: Combine the garlic, scallions, chile, 1/2 teaspoon each of salt and pepper, the allspice, and the oil in a small bowl. Add 1/2 cup boiling water; stir and let sit.
Step 2
Sprinkle the meat with salt and pepper and grill or broil it, 3 or 4 minutes per side for skirt steak, somewhat longer for sirloin or ribeye, turning 2 or 3 times, until cooked through, about 15 minutes. Taste the sauce and add more chile, salt, pepper, or allspice if needed. Stir in the lime juice. Serve the meat hot or at room temperature, passing the sauce at the table.
