Ancho Marinated Steak and Ancho Chile Steak Sauce

First things first … You’ll want to reconstitute the dried ancho chilies. Bring a large pot of water to a boil, place the dried chilies in the boiling water, weight them down with a plate or a bowl (to make sure they’re fully submersed in the water), and remove pot from the heat. Cover pot with a lid and let it sit for 30 minutes.

When the ancho chilies have reconstituted you’ll want to remove them from the water and allow the water to dry off. Then carefully remove the seeds and the skin, and place the pulp in a food processor. Add the garlic, red wine vinegar, oil, Worcestershire sauce, mustard, salt and pepper. Process until completely smooth.

Place the steak and the marinade in a resealable plastic bag, seal it and allow it to marinate overnight in the fridge.

To grill, remove the steak from the bag (make sure you reserve the marinade) and place steak on a plate. Allow it to sit at room temperature for 30 minutes or so. Heat a grill over medium heat. When grill is hot put the steak on and grill the steak for about 5 minutes on each side, or until it reaches your preferred done-ness.

Remove steak from the grill onto a platter. Let the steak sit for about 10 minutes to allow the juices to redistribute, then slice against the grain.

For the sauce, pour the marinade into a small saucepan and add the water and the 1 tablespoon of brown sugar. Stir to combine and bring to a boil then heat until the sauce is reduced by half and very thick. Serve hot sauce over the sliced steak.