![\"steaks\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2015\/06\/steaks.jpg\")
<\/a>eer mop:\n12 ounces dark beer
\n2 tablespoons ancho chile powder
\n2 tablespoons paprika
\n1\/4 cup brown sugar
\n2 chipotle chiles, canned in adobo
\n2 tablespoons adobo from canned chiles
\n1 teaspoon salt
\n1\/2 teaspoon black pepper
\n2 tablespoons red vinegar
\n1\/2 cup peanut oil or extra-virgin olive oil<\/p>\n
Bacon, onions and garlic:
\n1 large or 2 small white onions
\n4 cloves garlic
\n1 tablespoon extra-virgin olive oil
\n2 slices bacon
\n1\/2 teaspoon salt
\n1\/2 teaspoon black pepper
\n1 jalape\u00c3\u00b1o, cut into very thin round slices
\n1\/2 cup Italian parsley, stemmed, loosely packed<\/p>\n
2 (16-ounce) rib-eye steaks
\nExtra-virgin olive oil, for garnish<\/p>\n
For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1\/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Pur\u00c3\u00a9e until smooth. For the bacon, onions and garlic: Peel the onions and cut into approximately 1\/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly saut\u00c3\u00a9. Add the onions and garlic and saut\u00c3\u00a9 until lightly golden brown. Remove from heat. Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest. To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalape\u00c3\u00b1o slices and parsley leaves. Slice the steaks on the bias into 1\/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Use a dark beer to add an extra layer of flavor to this steak dish. And make sure you build your fire under only one side of the grill. Beer mop: 12 ounces dark beer 2 tablespoons ancho chile powder 2 tablespoons paprika 1\/4 cup brown sugar 2 chipotle chiles, canned in adobo 2 tablespoons adobo from canned chiles 1 teaspoon salt 1\/2 teaspoon black pepper 2 tablespoons red vinegar 1\/2 cup peanut oil or extra-virgin olive oil Bacon, onions…<\/p>\n