In a small bowl, soak the raisins in the hot water until plumped, about 15 minutes.

Meanwhile, in a small skillet, heat the vegetable oil. Add the shallots and garlic and cook over moderate heat, stirring constantly, until browned, about 5 minutes. Add the Thai chile and cook 1 minute longer.

In a large saucepan, mix the sugar with the molasses and cook over moderate heat, stirring frequently, until the sugar is melted and lightly caramelized, about 8 minutes. Stir in the tomato paste, tamarind concentrate, anchovy, chipotle, thyme, and orange zest and cook until a thick paste forms, about 1 minute. Stir in the vinegar, star anise, cloves, and the shallot mixture. Add the raisins with their soaking liquid along with the room-temperature water. Bring the sauce to a simmer and cook over low heat, stirring occasionally, until the sauce has reduced slightly, about 10 minutes. Let cool slightly. Transfer to a blender and puree until very smooth. Season with salt and let cool completely before serving.

The steak sauce can be refrigerated for up to 2 months.

Tamarind concentrate, the strained, concentrated pulp from tamarind pods, is available at Indian markets and specialty-food shops.