Instructions: Bobbys Dry Rub: Combine all ingredients in small bowl. (

Makes about 1 1/4 cups)

Mesa Barbecue Sauce: In large saucepan, heat canola oil over medium heat until almost smoking. Sweat onion and garlic for 5 minutes, or until softened but not colored. Add tomatoes. Simmer for 15 minutes.

Add remaining ingredients - ketchup, red-wine vinegar, Worcestershire sauce, water, dark molasses, Dijon mustard, dark brown sugar, honey, cayenne, ancho chile powder, pasilla chile powder and paprika. Simmer for 20 minutes.

Pour mixture into food processor. Puree. Pour into medium bowl. Cool to room temperature. May be refrigerated up to 1 week or frozen. (

Makes about 2 cups)

To Cook: Preheat gas or charcoal grill to high. Rub 1 side of each steak with dry rub. Brush with olive oil. Grill, rub-side down, for 3 to 4 minutes, or until golden brown. Turn over. Grill for 4 to 5 minutes for medium-rare. Place on large serving platter. Brush with Mesa Barbecue Sauce.

This recipe yields 8 servings.

0

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.