Ancho Marinated Steak and Ancho Chile Steak Sauce

1. 1

   First things first ... Youll want to reconstitute the dried ancho chilies.

2. 2

   Bring a large pot of water to a boil, place the dried chilies in the boiling water, weight them down with a plate or a bowl (to make sure theyre fully submersed in the water), and remove pot from the heat.

3. 3

   Cover pot with a lid and let it sit for 30 minutes.

4. 4

   When the ancho chilies have reconstituted youll want to remove them from the water and allow the water to dry off.

5. 5

   Then carefully remove the seeds and the skin, and place the pulp in a food processor.

6. 6

   Add the garlic, red wine vinegar, oil, Worcestershire sauce, mustard, salt and pepper.

7. 7

   Process until completely smooth.

8. 8

   Place the steak and the marinade in a resealable plastic bag, seal it and allow it to marinate overnight in the fridge.

9. 9

   To grill, remove the steak from the bag (make sure you reserve the marinade) and place steak on a plate.

10. 10

    Allow it to sit at room temperature for 30 minutes or so.

11. 11

    Heat a grill over medium heat.

12. 12

    When grill is hot put the steak on and grill the steak for about 5 minutes on each side, or until it reaches your preferred done-ness.

13. 13

    Remove steak from the grill onto a platter.

14. 14

    Let the steak sit for about 10 minutes to allow the juices to redistribute, then slice against the grain.

15. 15

    For the sauce, pour the marinade into a small saucepan and add the water and the 1 tablespoon of brown sugar.

16. 16

    Stir to combine and bring to a boil then heat until the sauce is reduced by half and very thick.

17. 17

    Serve hot sauce over the sliced steak.

* Per serving · 4 servings · Values may vary.