Kick grilled steak up a notch with the addition of strong espresso and smoky-hot chipotles. This flavourful sauce is delicious slathered on grilled chicken too.1 bottle (700-mL) strained tomatoes or passata 1 onion, finely chopped ½ cup (125 mL) brown sugar 2 shots of strong espresso, about ⅓ cup (80 mL) ¼ cup (60 mL) tomato paste ¼ cup (60 mL) Worcestershire sauce ¼ cup (60 mL) cider vinegar 2 garlic cloves, minced 2 chipotles in adobo sauce, finely chopped 1 tbsp (15 mL) mustard powder
1 Place ingredients in a small saucepan and stir to mix. Bring to a gentle boil over medium heat. Simmer, stirring occasionally, until flavours infuse and sauce thickens slightly, about 20 minutes. Strain. Discard solids.
2 If making ahead, cover and refrigerate until ready to use. Sauce will keep well for up to 1 week.
GRILLING INSTRUCTIONS: Marinate steaks in this sauce for up to an hour before grilling. Or simply coat and barbecue until done, as you like. Baste steaks again just before removing from grill. Makes 2¼ cups (560 mL), enough for 4 to 5 large or 8 to 10 small steaks
2 If making ahead, cover and refrigerate until ready to use. Sauce will keep well for up to 1 week.
GRILLING INSTRUCTIONS: Marinate steaks in this sauce for up to an hour before grilling. Or simply coat and barbecue until done, as you like. Baste steaks again just before removing from grill. Makes 2¼ cups (560 mL), enough for 4 to 5 large or 8 to 10 small steaks
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