I first came across steak with smokey salted caramel sauce at a great little restaurant in Albuquerque, New Mexico. Mas – Tapas y Vino is a fantastic tapas restaurant in the historic Hotel Andaluz. The Hotel Andaluz illustrates a rich Hispanic and Native American culture that is alive and well in New Mexico. It also happens to be the original Hilton hotel. I had the privilege of staying there in September 2015 for a conference and have been wanting to go back ever since.
As for the dish, it originally used flank steak instead of flat iron steak, but I went with the flat iron because they’re cheaper. When choosing a steak, look for one that is well-marbled and does not seem to have tough spots running through it. Flat irons can tend to be tough if you don’t pick a good one. For the smokey salted caramel sauce I used a recipe from Brown Eyed Baker and substituted apple wood smoked salt and increased it by 1 teaspoon. I got my salt from the Spice Lab
which came as part of a set of salts.
The combination of the grilled steak and sweet and smokey sauce creates a taste that I’ve not found anywhere else exactly. I never would have thought of combining these 2 flavors, but after eating it I’ll definitely be making it again.