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Super" Steelers Steak with Chipotle BBQ




Source of Recipe


the web


List of Ingredients




6 rib-eye steaks - about 8-10 ounces each
1 cup chipotle red chile paste (see recipe below)
1/2 white onion - diced + 3 cloves garlic, minced (for Red Chile Paste)
1/3 cup packed brown sugar
1 tablespoon vegetable oil
2 cups diced yellow onion
3 cups College Inn Chicken Broth (for Red Chile Paste)
1 cup Heinz Ketchup
2 teaspoons Heinz Dark Brown Mustard
2 teaspoons kosher salt
2 chipotle chiles - seeded and stems removed (for Red Chile Paste)
4 Mexican dried chiles - seeded and stems removed (for Red Chile Paste)
1/4 cup Heinz Cider Vinegar
1/2 cup strong coffee
7 cloves garlic, minced
4 ancho chiles - seeded and stems removed (for Red Chile Paste)
1/2 cup Heinz Worcestershire Sauce
1/4 cup freshly squeezed lemon juice




Recipe



In a large heavy saucepan heat the oil over medium heat and add the onions and garlic. Sauté until they begin to wilt. Add the ketchup and chile paste and sauté for 4 minutes. Add the remaining sauce ingredients. Stir and simmer for 30-40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow to cool. Place the sauce in a blender and puree. Store in the refrigerator.
When ready to grill: Brush the steaks very lightly with the sauce and grill them to the desired degree of doneness.

Warm the remaining sauce and serve it on the sides.

Red Chile Paste: Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat. Reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid and chipotle peppers into a blender. Blend on low speed, increasing the high speed as the puree combines. Yield: 3 cups.


Serves: 6