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Beer-mopped Rib-eye Steaks with Bacon, Onions and Garlic

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Build your fire under only one side of the grill.

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-mopped Rib-eye Steaks with Bacon, Onions and Garlic 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 and garlic: 1 large or 2 small white onions 4 cloves garlic 1 tablespoon extra-virgin olive oil 2 slices bacon 1/2 teaspoon salt 1/2 teaspoon black pepper 1 jalapeño, cut into very thin round slices 1/2 cup Italian parsley, stemmed, loosely packed 2 (16-ounce) rib-eye steaks Extra-virgin olive oil, for garnish 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. Purée 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 sauté. Add the onions and garlic and sauté 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 jalapeño 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. Makes 4 servings. From Robert Del Grande, RDG/Bar Annie, Houston/Culinary Institute of America
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