Greenwich-based chef, author, and hostess extraordinaire Victoria Amory presented her all natural condiment collection at the Summer Fancy Food Show in New York from June 29th to July 1st. The Victoria Amory condiment collection features three creative ketchups, include the Smokey BBQ Ketchup, chosen from over 180,000 products as one of the Smokin’ Innovations at the acclaimed food show. Inspired by the flavors and aromas of Spain’s ancient and rugged La Mancha region the Smokey BBQ Ketchup includes ingredients such as Smoke Paprika, Brown Sugar, Red and White Wine Vinegar and Olive Oil.
Since its launch in January 2014, the Victoria Amory Collection is rapidly expanding its reach and is now carried in 15 states and over 150 stores across the United States. The collection which also includes three delicate mayonnaises, two peppery piri piris, and one classic romesco sauce, is designed, like all of the items in Amory’s line of sophisticated comfort foods, to make elegant entertaining a no-brainer. The collection includes nine specialty condiments: Green Chili Piri Piri, Red Chili Piri Piri, Almond and Garlic Romesco Sauce, Roasted Garlic Mayonnaise, Fine Herb Mayonnaise, Classic Lemon Mayonnaise, Sherry Ketchup, Champagne Ketchup, and Smokey BBQ Ketchup, transforming the everyday meal into an effortless feast.
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“Smokey” Skirt Steak Sliders
(Makes 16 sliders)
“My favorite cut of meat is skirt steak. It is juicy, easy and quick to cook and super delicious. In this version, I marinate it with the Smokey BBQ Ketchup and then grill it to intensify its flavor.”
2 lb. skirt steak
1 jar VA Smokey BBQ Ketchup
16 slider buns
Marinade the steak with 1/2 cup of VA Smokey BBQ Ketchup for 4 hours maximum.
Preheat the grill.
Once the grill is very hot, grill the steak for 3 minutes per side.
Remove and let it sit for 5 minutes for the juices to re-absorb.
Cut the steak in 4 pieces with the grain and in 1/4 inch slices against the grain.
Toast the sliders buns and spread with Smokey BBQ Sauce.
Pile one or two stake strips and a teaspoon of coleslaw on each bun.
Arrange on a serving platter and serve.
