Steak Enthusiast

Patricia Nieh
Portola Valley, CA

Smokey Mango-Mustard Barbecue Sauce

Ingredients:
1 tablespoon salted butter
1 slice bacon, minced
1 medium onion, diced
1 large jalapeno pepper, finely chopped (leave in seeds for hotter sauce)
2/3 cup gainy mustard
1 cup mango chutney
1/2 cup white wine vinegar
1/4 cup brewed coffee
Coarse salt to taste
Freshly ground black pepper to taste

Directions:
Melt butter in medium size, heavy skillet over medium heat.  Add bacon and cook, stirring often, until fat starts to render (about 3 minutes). Add onion and jalapeno.  Cook until bacon is crisp and onion is soft and translucent (3-5 minutes).  Stir in mustard, chutney, vinegar and coffee.  Simmer, uncovered, until sauce is thick and rich (6-10 minutes).  Season with salt and pepper.  Serves 4-6.

Root Beer-B-Q Rub
Makes enough for 6 Ribeyes

1 C. Brown Sugar
1/3 C. Kosher Salt
2 T. Chili Powder
2 T. Crushed Root Beer Barrels
1 tsp. Caynne Pepper
1 C. Root Beer Schnapps
2 T. Balsamic Vinegar
2 T. Worcestershire Sauce
1 T. Honey

In a small bowl, combine brown sugar, salt,
chili powder, barrels and cayenne pepper,
mix well.  Place three ribeyes on each of
two pieces of heavy-duty aluminum foil,
shiny side down, and generously coat with
rub on both sides.  Lightly seal foil packets
and place on a cookie sheet; chill for 1 hour.
Preheat oven to 250 degree F.  In a small
microwave safe bowl, combine schnapps,
vinegar, Worcestershire sauce and honey;
microwave on high for 1 minute.  Open
one end of each packet and pour 1/2 heated
liquid into each packet.  Tilt baking sheet
to allow liquid to distribute evenly.  Braise
steaks for 1 1/2 hours.  Drain braising liquid
into a small saucepan; bring liquid to a simmer
and reduce by half.  Open foil packets; brush
glaze over steaks.  Turn broiler on high; broil
until glaze caramelizes, 2-3 minutes.  Brush
other side of steaks; broil 2-3 minutes.