Andy wrote:
> On 26 Aug 2006, you wrote in rec.food.cooking:
>
> > In article .com>,
> > "levelwave" > wrote:
> >
> >> I've got a leftover top sirloin cooked rare that I'm gonna slice up in
> >> thin strips... and I'm in the mood for a good dipping sauce to
> >> accompany it... any of you have a favorite recipe?
> >>
> >> ~john
> >
> > Hot garlic butter! ;-d

Or hot butter with just salt and freshly cracked black pepper. I had
leftover rare beef short ribs today with just popcorn (ultrafine
ground) salt and black pepper.
>
>
> What Om said, and a dash of Cholula!

Cholula is only one step up from Tabasco. For much nicer heat, a pinch
of Penzey's Aleppo chile flakes. They're also a great thing to have on
the table with chili con carne, for people to add to taste.

--Bryan