- 4 10oz. Certified Angus Beef® Boneless Rib Eye Steaks (this recipe can also be used with 10 oz Certified Angus Beef® Boneless Strip Steaks)
- 1/3 cup sugar
- 1 medium onions, finely chopped
- 2 cloves garlic, minced
- 1-1/2 cups light beer or water
- 1 6-ounce can tomato paste
- 1/4 cup Worcestershire sauce
- 1/4 cup vinegar
- 1 to 2 tablespoons purchased habanero hot pepper sauce
- 1 tablespoon chopped canned chipotle peppers in adobo sauce
- 1 Grilled whole fresh chili peppers* (optional)
Directions
For sauce, in a medium saucepan cook sugar over medium-high heat until it begins to melt, shaking the pan occasionally (do not stir). Reduce heat to low; add onion and garlic. Cook and stir for 5 minutes more or until mixture is golden brown. Bring beer or water just to boiling in a small skillet. Carefully and gradually add boiling beer or water to sugar mixture, stirring constantly.
Whisk in tomato paste, Worcestershire sauce, vinegar, habanero sauce, chipotle peppers, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or to desired consistency. Set aside.
Brush steaks with olive oil and place Rib eye or Strip Steaks on the l rack or the grill directly over medium heat. Grill until desired doneness, turning once.
Brush some of the sauce onto the steaks during the last few minutes of grilling. Pass remaining sauce with steaks. Cover and chill any remaining sauce for up to 1 week. Serve with grilled chili peppers, if desired. Makes 4 servings.
Note*: To grill chili peppers, lightly brush whole peppers with olive oil. Grill for 5 to 10 minutes over medium heat or until slightly charred.
|
