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1
First things first ... Youll want to reconstitute the dried ancho chilies.
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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.
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3
Cover pot with a lid and let it sit for 30 minutes.
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4
When the ancho chilies have reconstituted youll want to remove them from the water and allow the water to dry off.
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5
Then carefully remove the seeds and the skin, and place the pulp in a food processor.
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6
Add the garlic, red wine vinegar, oil, Worcestershire sauce, mustard, salt and pepper.
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7
Process until completely smooth.
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8
Place the steak and the marinade in a resealable plastic bag, seal it and allow it to marinate overnight in the fridge.
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9
To grill, remove the steak from the bag (make sure you reserve the marinade) and place steak on a plate.
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10
Allow it to sit at room temperature for 30 minutes or so.
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11
Heat a grill over medium heat.
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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.
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13
Remove steak from the grill onto a platter.
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14
Let the steak sit for about 10 minutes to allow the juices to redistribute, then slice against the grain.
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15
For the sauce, pour the marinade into a small saucepan and add the water and the 1 tablespoon of brown sugar.
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16
Stir to combine and bring to a boil then heat until the sauce is reduced by half and very thick.
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17
Serve hot sauce over the sliced steak.
