Prepare your sauce preferably two days ahead to let flavors blend. Begin by dicing the onion and garlic. Brown them in butter. Add all ingredients except for chocolate. Simmer on stove for 20 to 30 minutes. Add a bit more tomato sauce if it becomes too thick. When the flavors have sufficiently combined, remove from stove.
In a new pan on very low heat, melt a liberal 2 ounces (approximately 2/3s of the whole bar) of the Chuao's Coffee & Anise chocolate bar with a heavy splash of Kahlua. Stir continually until completely melted, then slowly add the tomato base while you continue to stir. Thin with Kahlua or water as needed. Adjust to taste. When chocolate has been completely integrated, pour the BBQ sauce into a jar. It will be quite thick. Cool completely before capping and refrigerating.
This BBQ sauce will actually thicken even more in the refrigerator so as you are reheating over low heat, thin with 2-3 tbl. Kahlua or water to the desired consistency (sauce is meant to be like "lava").
Liberally oil your grill. Season steaks and cook them to the desired stage.
In the last few minutes of grilling, slather on the BBQ sauce watching the steaks closely so as not to burn. You may also wait until steaks are off the grill to dress them with the sauce. Serve additional sauce in a gravy boat.
**Optional coffee rub adds an extra layer of flavor to steaks. Mix together:
1 1/2 tbl. finely ground expresso or other rich coffee
1 1/2 tbl. brown sugar
1 1/2 tsp. ancho chili powder
1 tsp. pepper
1/2 tsp. salt
1/4 tsp. coriander
1/8 tsp. cloves
Sprinkle liberally on both sides of steaks 12-24 hours before you expect to grill. Recipe above will easily cover 6 steaks.
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