• 1/3 cup Brown Sugar
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups light beer or water
• 6 ounces Italian Double Concentrate Tomato Paste
• 1/4 cup Worcestershire sauce
• 1 teaspoon Trapani Sea Salt
• 1/4 cup Aceto di Vino Vinegar
• 1 - 2 tablespoon Hot Steak Sauce Chinese Style
• 4 10 ounces beef rib-eye or sirloin strip steaks, cut 1 inch thick
• Grilled whole fresh chili peppers (optional)
1. For sauce, in a medium saucepan cook Brown Sugar over medium-high heat until it begins to melt, shaking the pan occasionally (do not stir). Reduce heat to low; add onion and garlic. Cook and stir for 5 minutes more or until mixture is golden brown. Bring beer or water just to boiling in a small skillet. Carefully and gradually add boiling beef or water to sugar mixture, stirring constantly. Whisk in Italian Double Concentrate Tomato Paste, Worcestershire sauce, Aceto di Vino Vinegar, Hot Steak Sauce Chinese Style and Trapani Sea Salt. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or to desired consistency. Set aside.
2. Place steaks on the lightly oiled rack or the grill directly over medium heat. Grill for 10 to 18 minutes or until desired doneness, turning once.
3. Brush some of the sauce onto the steaks during the last few minutes of grilling. Pass remaining sauce with steaks. Cover and chill any remaining sauce for up to 1 week. Serve with grilled chili peppers, if desired.
Recipe adapted from and photo courtesy of www.bhg.com