Grilled Rib-Eye Steak with Tennessee-Style Mop Sauce

Ingredients:

• 2 12-ounce cans of beer
• 6 ounces Heinz Spicy Brown Mustard
• 8 ounces Heinz Worcestershire Sauce
• 16 ounces Jack Daniel’s Tennessee Hickory Barbecue Sauce
• 4 ounces honey
• Pinch of hot chile flakes
• 4 ounces Heinz Red Wine Vinegar
• 1 large white onion – chopped
• 2 lemons – sliced
• 6 rib-eye steaks – about 8-10 ounces each
• Ore-Ida Extra Crispy Golden Crinkles
• Heinz Organic Ketchup

DIRECTIONS

1. For the sauce, combine all the sauce ingredients in a large pot. Bring to a boil, reduce heat and cook on a medium heat until all the ingredients are blended and the sauce begins to thicken, about 30-40 minutes. Preheat the grill to a medium-high heat.
2. Mop the steaks with the sauce and grill them to a desired degree of doneness.
3. Warm the remaining sauce and serve it on the side.

Serves 6

SOURCE: Heinz Field Touchdowns to Tailgating cookbook (via Yenra.com)