Ranchero Beef Steak

The sauce in this recipe goes well with any Canadian beef grilling or marinating steak. It is somewhat spicy and contains garden vegetables. For a milder taste, use half of the chipotle pepper.

1 tbsp (15 mL) olive oil

1 cup (250 mL) sweet onion, cut lengthwise

1 ½ cups (375 mL) sliced mushrooms

1 bell pepper, sliced

3 garlic cloves, minced

½ tsp (2 mL) Herbes de Provence or dried thyme

3 tomatoes, diced

1 canned Chipotle pepper in adobe sauce, diced

1 cup (250 mL) tomato sauce

1 cup (250 mL) beer

2 tbsp (30 mL) barbecue sauce

1 lb (0.45 kg) Tri-tip, Flank, Top Sirloin Steak, 1-inch (2.5 cm) thick

kosher salt and freshly ground pepper

Heat oil in non stick pan on medium high heat; cook onion, mushrooms, pepper, garlic and herbs for 5 minutes or until vegetables start to soften and to brown. Add tomatoes and chipotle pepper; cook to soften until liquid has reduced.

Heat tomato sauce, beer and barbecue sauce; bring to a boil. Reduce heat to medium low and simmer approximately 15 minutes stirring occasionally or until liquid has reduced to half or third.

Meanwhile, season steak with salt and pepper. Grill over medium high heat approximately 6 minutes per side or until desired degree of doneness. Let steak rest for 5 minutes. Cut against the grain in thin slices and serve with the sauce or offer sauce separately.

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