Learn how to perfectly cook a tomahawk (and ANY thick cut steak) using a smoke and sear method.
Mojo De Ajo – a magic roasted garlic steak sauce
This incredible roasted garlic steak sauce is a delicious accompaniment for steaks (though you may want to put it on everything!)
I’m gonna be real with y’all. I have spent too many years cooking without garlic in my kitchen. I just didn’t like it all that much. Perhaps it was because I had too many bad experiences with cheap and bitter garlic powder. Or perhaps it was because I made a fatal error in thinking the conveniently pre-minced garlic you can buy at the grocery store is an acceptable substitute. It’s not. For the record, the pre-chopped garlic that comes in a jar is a complete waste of time, tasteless and dull. It’s no wonder I was so underwhelmed by garlic while I was using that stuff.
Two things happened to change my relationship with garlic. One – I began purchasing the pre-peeled whole cloves from my grocery store, which resolved the dreaded stinky fingers associated with peeling and chopping garlic. I also bought a garlic press, which makes actually incorporating fresh garlic into your cooking much easier. Two – I started to understand that garlic doesn’t always need to be a sharp and bold ingredient. When cooked until soft, garlic transforms into an incredibly delicate aromatic with a slight sweetness. That’s why it’s perfect for recipes like this smoked garlic sauce.
This recipe harnesses that special mellow taste of slow roasted garlic. Effectively, the garlic cloves are confit, which basically means they are gently poached in oil. This is a great method for adding an incredible depth of flavor to the oil which will ultimately become part of the sauce. To be honest, this sauce is so delicate, it doesn’t even taste particularly garlicky. Just more like an incredibly rich accompaniment, perfect for complimenting the steak without overpowering it. I nearly hesitated naming it “roasted garlic steak sauce” but when the recipe calls for over 15 cloves, you can’t really call it much of anything else.
The addition of the citrus helps keep this roasted garlic steak sauce nice and bright, and the recipe makes about 8oz, so there will be plenty left over to use on potatoes, veggies and a host of other things you’ll find yourself spooning it over the top of.
Don’t forget to check out my own line of seasonings and gear for meat lovers, Hardcore Carnivore.
Mojo de Ajo - roasted garlic steak sauce
- 3 large heads garlic (peeled into cloves)
- 1 cup olive oil
- ½ cup fresh oregano leaves
- juice of two limes
- juice of two oranges
- salt to taste (at least ½ teaspoon)
- ½ teaspoon black pepper
- Place the garlic cloves in a single layer in a pan or baking dish. Cover with the oil.
- Bake at 400f/200c for 30 minutes, or longer until the garlic has developed a golden color. Remove the cloves from the oil.
- In a food processor, combine the lime juice, orange juice, salt, pepper and oregano leaves. Pulse until coarsely chopped.
- Add the garlic cloves and pulse again.
- Turn the processor on, and slowly add the oil in a steady stream.
- Add more salt, if necessary.
- Store in an airtight container in the fridge, some oil will settle to the top.
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