A Cup Of Coffee Barbecue Sauced Steak

• 1 cup brewed coffee
• 1 dried ancho chile, stem and seeds removed
• 2 tablespoons brown sugar
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon kosher salt or sea salt
• 2 tablespoons Meyer lemon juice (use a regular lemon if Meyers aren't available)
• 1/4 cup fresh orange juice
• dash cayenne pepper
• two 1 1/2-inch thick steaks, prime sirloin

1. Place the ancho chile in the hot coffee and allow to steep for about 20 minutes. Add the rest of the sauce ingredients. Simmer on low heat for about 20 minutes. Turn off the heat and allow to cool slightly.
2. Place all ingredients in a blender or food processor, and process until the ancho chile is pulverized and the sauce is a nice, thick texture.
3. Return the sauce to the stovetop, and simmer for another 5 minutes. Turn off the heat and allow to cool slightly.
4. Place the steaks in a large ziploc bag, and add about 1/2 cup of the sauce. Squish the steaks around so they are well covered by the sauce. Place in the refrigerator for at least a few hours, or longer if possible. Bring steaks to room temperature before grilling.
5. Slather more sauce on both sides of the steaks. Place steaks on a hot grill, and grill to your liking. We turn the steaks over after about 4 to 5 minutes, first slathering sauce on the steak, to grill for a total of 10 minutes.

coffee, ancho chile, brown sugar, tomato paste, worcestershire sauce, kosher salt, lemon juice, orange juice, cayenne pepper, prime sirloin

Taken from food52.com/recipes/21901-a-cup-of-coffee-barbecue-sauced-steak (may not work)