Chipotle marinade and sauce

1 cup beef stock
1 medium onion, peeled and chopped
1 bottle dark beer
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon chipotle powder
or to taste
1 teaspoon salt
1 tablespoon molasses
1-1/2 tablespoons balsamic vinegar
2 tablespoons Red Hot sauce or to taste

Combine all ingredients. Place in a heavy-duty zipper-type plastic bag with the steaks and refrigerate for at least one hour.

To make sauce, place half the marinade in a saucepan, bring to a boil, then reduce the heat and simmer over medium heat till reduced by half.

When cooking the steaks, cook over medium direct heat for 2 minutes per side, and then move to indirect heat until they reach the desired doneness.

Note: Lomprez uses this recipe with "cowboy steak," bone-in rib steak, as well as less tender cuts like short ribs. It would also work well for flat iron steaks and skirt steaks.

Nutrition facts per serving: 166 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 24 g carbohydrates, 3 g protein, 1593 mg sodium, 1 g fiber

From Chef Brent Lomprez, Indian Lakes Resort, Bloomingdale