Matt Dillon’s Steak with Chipotle Barbecue Sauce
Makes 6 Servings

Ingredients

• Chile Paste
  • 4 - ancho chiles, seeded and stems removed
  • 4 - Mexican dried chiles - seeded and stems removed
  • 3 - cups chicken broth
  • 1/2 - white onion, diced
  • 3 - cloves garlic, minced
  • 2 - Chipotle chiles, seeded and stems removed
• Chipotle Barbecue Sauce
  • 1 - Tablespoon vegetable oil
  • 2 - cup diced yellow onion
  • 7 - cloves garlic, minced
  • 1 - cup ketchup
  • 1 - cup Chipotle red chile paste
  • 1/3 - cup packed brown sugar
  • 2 - teaspoon dark brown mustard
  • 2 - teaspoon kosher salt
  • 1/4 - cup cider vinegar
  • 1/2 - cup strong coffee
  • 1/2 - cup Worcestershire Sauce
  • 1/4 - cup freshly squeezed lemon juice
• Steak
  • 6 - rib-eye steaks (about 8-10 ounces each)

Direction

Red Chile Paste
Makes 3 cups.

1. In a large saucepan, place the ancho and Mexican chiles. Pour in the chicken stock.
2. Add the onion and garlic. 
3. Over high heat, bring the stock to a boil.
4. Reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft.
5. Put the pepper mixture, cooking liquid and Chipotle peppers into a blender.
6. Blend on low speed, increasing the high speed as the puree combines.

Barbecue Sauce

1. In a large heavy saucepan heat the oil over medium heat and add the onions and garlic.
2. Sauté until they begin to wilt. 
3. Add the ketchup and chile paste and sauté for 4 minutes.
4. Add brown sugar, brown mustard, kosher salt, cider vinegar, strong coffee, Worcestershire Sauce, and lemon juice.
5. Stir and simmer for 30-40 minutes. 
6. As the sauce thickens, stir more often so it does not scorch.
7. Remove the sauce from the heat and allow to cool. 
8. Place the sauce in a blender and puree. 
9. Keep in the refrigerator.

1. Brush the steaks very lightly with the BarBQ sauce and grill them to the desired degree of doneness.
2. Warm the remaining sauce and serve it on the sides.