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Ingredients

4 Beef Ribeye steaks, 8 - 10 ozs.
Ancho Honey Barbecue Glaze (recipe follows)
Red Potato Salad (recipe follows)

Steak Spice Rub

1/2 cup Paprika
1 tsp. Black pepper
1/4 cup Thyme leaves, dry
1/4 cupOregano leaves, dry
2 tsp. Granulated garlic
1 T. Salt

Method
Prepare Ancho Honey Barbecue Sauce and Red Potato Salad per recipes, reserve. Preheat grill or bbq. Prepare Steak Spice Rub by combining ingredients and mixing well. Lightly dredge Ribeye steaks with Steak Spice.

Place seasoned steaks on grill or BBQ and cook to desired temperature, lightly basting steaks with Ancho Honey BBQ Sauce for the final 4 to 5 minutes of cooking.

Place cooked steaks on serving plates or a platter. Serve with additional Ancho Honey Barbecue Sauce and Red potato Salad.

Makes 4 Servings

Ancho Honey BBQ Glaze Ingredients

1/4 cup Olive oil
1 cupOnion, diced
2 T. Garlic, chopped
1 cup Red wine vinegar
2 tsp. Ground cloves
1 tsp.Ground allspice
1/4 cup Cilantro leaves, chopped
1/2 cupBrown sugar
1/2 cup Honey
1 cupAncho chile puree
12 oz. Tomato ketchup
1 T. Worcestershire sauce
Salt to taste
Fresh ground black pepper to taste

Method
Heat olive oil in a sauce pan and sauté onion and garlic until translucent. Add the vinegar, cloves, allspice and cilantro and simmer until reduced by 1/2.

Add the brown sugar, honey, and Ancho chile puree, ketchup and Worcestershire sauce. Simmer for 15 minutes or until proper consistency is achieved.

Place in blender and puree until smooth. Adjust seasoning and chill.

Makes 1 quart

Red Potato Salad
Ingredients

1 1/4 lb. Red potatoes, skin on, cooked, cut into large dice
3/4 cupCelery, diced
1/4 cup Red or white onion, finely diced
1 T. Sweet pickle relish
2 tsp. Chives, minced
1/2 cup Mayonnaise
1 tsp. Prepared salad mustard
2 tsp. Whole grain mustard or Dijon mustard
2 Hard boiled eggs, chopped (optional)
Salt to taste
Fresh ground black pepper to taste

Method
Combine ingredients in a large bowl. Mix well. Season with salt and pepper. Refrigerate until service.

Chef Larry's Notes
Cook red potatoes in lightly salted simmering water until tender. Chill potatoes well and cut in to large dice. Pierce potatoes with a fork to test doneness while cooking.

When transporting potato salad or any mayonnaise based product to a picnic or cook out; chill well, place in an airtight container and pack in ice.

Makes 4 - 6 Servings

Learn how to prepare more recipes with Chef Larry on 10News Morning and Midday.