Steak with Chipotle BBQ Sauce
Makes 6 servings
Red Chile Paste
- In a large saucepan, place the ancho and
- Pour in the chicken stock. Add the onion
- Over high heat, bring the stock to a
boil. Reduce heat and allow to simmer for about 15 minutes or
until the peppers have absorbed some liquid and have become
- Put the pepper mixture, cooking liquid
and chipotle peppers into a blender.
- Blend on low speed, increasing the high
speed as the puree combines.
Makes 3 cups.
In a large heavy
saucepan heat the oil over medium heat and add the onions and
Sauté until they begin
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. Keep in the refrigerator.
Preheat grill to medium-high
Brush the steaks very
lightly with the BarBQ sauce and grill them to the desired
degree of doneness.
Warm the remaining sauce
and serve it on the sides.
steak in a clean plastic bag or plastic container.
Put the steak in the ice chest and grill when you reach your picnic
or tailgate location.