Haunted by the memory of crusty, pizzalike bread encasing velvety cheese, one of our food editors created her own version of this traditional Georgian recipe.
The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill.
The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it’s been simmered for hours.
