These sauces are great served over our grass fed steaks.  They can also be served over slices of roast.

 Tangy Steak Sauce (added 11/02)
 Argentina Chimichurri (added 11/02)

1 3/4 c ketchup
1 1/2 c orange juice
3/4 c raisins
1/4 c honey or firmly packed brown sugar
1/4 c Worcestershire
3 Tb rice wine vinegar
2 Tb soy sauce
2 Tb minced peeled fresh ginger
2 Tb minced garlic
1 Tb onion powder
1 Tb lime juice (can sub lemon in a pinch)
1 ts molassess
2 ts red chili sauce

Bring to simmer, then turn down to low simmer and cook, stirring occasionally, for 1.5-2 hours, until thick, shiny and dark brown.  Pulse in a blender.  Can store refrigerated for 3 weeks.

Argentina Chimichurri

2 rinsed and stemmed jalapeño chili
2 peeled clove garlic
4 ts chopped fresh cilantro
4 Tb chopped parsley
2 Tb fresh oregano leaves
2 ts ground dried ancho chilies or chili powder
1/2 c olive oil
1/4 c lime juice
1 ts salt. 

Whirl until thick and almost smooth in a blender or food processor. Use, or cover and chill up to 2 days; shake or stir before using.