Grilled Sirloin with Coffee Cognac Barbecue Sauce
- 2-3 lb (1-1.5 kg) sirloin steak
- 1/2 cup (125 mL) beer (crisp ale works well)
- 2 cloves garlic, crushed
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) freshly ground black pepper
- 1/2 cup (125 ml) crushed tomatoes
- 1/4 cup (50 ml) espresso or strong coffee
- 2 Tbsp (30 mL) cognac or brandy
- 1 Tbsp (15 ml) molasses
- 1 tsp (5 ml) chili powder
- 1/2 tsp (2.5 ml) salt
- Dash hot pepper sauce
Makes 4 servings
Serve this steak with grilled corn and potato salad or make mouth-watering sandwiches on toasted panini rolls with caramelized onions and melted swiss.
- Marinate steak in beer and garlic for at least 1 hour or overnight if possible. Remove from marinade and season with salt and pepper before grilling.
- Meanwhile combine tomatoes, espresso, cognac, molasses, chili powder, salt and hot pepper sauce in a small saucepan. Simmer until reduced by half, then remove from heat and set aside.
- Preheat barbecue until very hot. Rub grill with oil and cook steak for 4 to 5 minutes per side or until cooked to desired doneness.
- Wrap in foil and let rest 5 minutes before slicing against the grain into thin strips. Arrange on platter and spoon over sauce or serve on the side.
