Served with a quick and easy barbecue sauce, these cowboy-inspired grilled steaks deliver big bold Tex-Mex flavors.
Recipe tags: beef base, easy difficulty, main, beef
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 4 tsp | canola oil |
| 4 tsp | ground chipotle powder |
| 1 Tbsp | ground espresso coffee |
| 1 Tbsp | pepper |
| 7 Tbsp | brown sugar, divided |
| 1 tsp | ground cumin |
| 1 tsp | granulated garlic |
| 4 | bone-in rib eye steaks (each about 1.5 inches thick) |
| 1 Tbsp | butter |
| ¼ cup | diced onions |
| 1 clove | garlic, minced |
| 1 cup | ketchup |
| ⅓ cup | apple cider vinegar |
| 2 Tbsp | tomato paste |
| 1 Tbsp | grainy mustard |
| 1 Tbsp | The Original “Louisiana” Brand Hot Sauce™ |
Preheat grill to medium-high heat; grease grate well. Stir together 4 Tbsp beef base, oil, chipotle powder, ground espresso, pepper, 1 Tbsp brown sugar, cumin and garlic; set aside 1 Tbsp spice mixture for barbecue sauce. Rub steaks all over with spice mixture. Let stand for 15 minutes.
Meanwhile, melt butter in skillet set over medium heat; cook remaining beef base, reserved spice mixture, onions and garlic for 3 to 5 minutes or until onions are softened. Stir in ketchup, remaining brown sugar, vinegar, tomato paste, mustard and hot sauce; bring to boil. Cook, stirring often, for 3 to 5 minutes until thickened. Transfer to serving dish.
Grill steak, turning once, for 6 to 8 minutes per side for medium-rare or until desired doneness. Let stand for 10 minutes; serve as steaks or sliced off the bone. Serve with sauce.