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Ingredients:
Espresso-Chili Rub:
2 TBSP Espresso powder
1 TBSP Ancho chili powder
1 TBSP Chipotle chili powder
1 TBSP Smoked paprika
1/2 TBSP Kosher salt
1 1/2 TSP Fresh ground black pepper
1 TBSP Freshly ground fennel seed
1/2 TBSP Dried marjoram leaves
1/2 TBSP Dried sage
1/2 TBSP Dried oregano leaves
Bourbon-BBQ Sauce:
2 TBSP butter
1 TBSP Extra Virgin Olive Oil
1 Vidalia Onion finely chopped
4 cloves garlic minced
2 Cups Bourbon plus 1/4 Cup
1 32-ounce can plum tomatoes seeded and pureed.
2 cups beef broth
1/2 cup catsup
1/4 cup red wine vinegar
1/4 cup worcestershire sauce
1/4 cup light brown sugar
1/4 cup clover honey
1/4 cup mollases
1/4 cup dijon mustard
3 chipotle chilies in adobo sauce pureed with 2 TBSP of the adobo sauce
2 TBSP ancho chili powder
Grilled Vidalia onions:
2 Vidalia onions cut into 1/2 inch rings
1 TBSP Ancho chili powder
1 TBSP Chipotle chili powder
1 TBSP Smoked paprika
1/2 TBSP Kosher salt
1 1/2 TSP Fresh ground black pepper
1 TBSP Freshly ground fennel seed
1/2 TBSP Dried marjoram leaves
1/2 TBSP Dried sage
1/2 TBSP Dried oregano leaves
To make:
Mix all of the spice rub together in a medium sized bowl. Liberally rub the rub onto the steaks and place steaks into a ziploc bag and refrigerate for 4 hours.
Heat butter and EVOO in a big enough pot to fit all of the sauce ingredients over medium heat. When hot add chopped onions and cook onions till translucent about 3-5 minutes. Then add the 2 cups of bourbon and cook until the alcohol has evaporated. Add the tomato puree and beef broth and simmer the mixture for 10 minutes. Then add the rest of the ingredients for the sauce and simmer for 30 minutes stirring often. Finally when cool enough to transfer, transfer sauce into a food processer or blender and blend till smooth. Season the sauce with salt and pepper to taste.
For the steaks. Remove steaks and place on counter until they come up to room temperature. Preheat your gas or charcoal grill to medium heat. When steaks are ready oil your grill and place steaks onto the grill and grill for 5 minutes or until nicely browned. Flip steaks over and turn down the grill to low and cook until your desired doneness. Then remove steaks and place on a platter and cover the steaks with aluminum foil and let rest for 10 minutes. while resting mix the spice rub for the vidalia onions with the onions to coat evenly. Then skewer the onions and grill until nicely browned on both sides and the onions have been cooked fully through. Serve with the steaks.
When ready to serve the steaks heat back up the sauce and pour some of the sauce over the steaks and serve the rest of the sauce on the side.
Enjoy
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