Chile-Bourbon Steak Marinade

1. 1

   Soak ancho chiles in warm water for 30 minutes or until soft; remove from water saving 1/2 cup of liquid; remove stems and seeds and discard; then chop anchos into small pieces.

2. 2

   Combine all remaining ingredients (including chopped anchos) and the reserved 1/2 cup of liquid (from soaking anchos).

3. 3

   Place marinade over steaks (a resealable ziplock bag works nicely) for up to 12 hours (refrigerated).

4. 4

   After marinating, bring steaks to room temperature, remove from marinade, pat dry with paper toweling, and prepare as desired.

5. 5

   Makes about 1 cup of marinade, enough for several steaks.

* Per serving · 4 servings · Values may vary.

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