Barbecue Chicken and Steak with Coffee Mopping Sauce - 8 Servings

• 1 serving: Calories 595; Carbohydrates 19g; Fat 36g

• Coffee Mopping Sauce
• 2 tbsp canola oil
• 3/4 cup minced sweet onion
• 1 tbsp minced garlic
• 1 tbsp ground ancho chile powder
• 2 cups freshly brewed strong black coffee
• 1/2 cup chili sauce
• 1/3 cup mild molasses
• 1/4 cup each cider vinegar, Dijon mustard, and Worcestershire sauce
• Chicken:
• 4 chicken-leg quarters (about 3 lb), cut into drumsticks and thighs, excess fat removed
• Cooking spray
• 3 (12 oz) trimmed boneless rib-eye steaks, 1-inch thick

• 1. COFFEE MOPPING SAUCE: Heat oil in a large saucepan over medium-low heat; add onion, garlic, and ancho chile powder. Cook 5 minutes, or until onion is tender. Add coffee and remaining sauce ingredients; bring to a boil, reduce heat, and simmer 15 minutes, stirring several times, until sauce is thick. Cool completely. Pour into a 1-quart jar with tight-fitting lid (will keep 3 weeks in refrigerator). Makes 3 cups sauce.
• 2. BARBECUE CHICKEN: Heat a gas grill to medium or prepare charcoal grill with a medium-hot fire. Lightly coat chicken with cooking spray. Arrange chicken, skin side down, on grill (cover grill if using gas). Sear 3 minutes; rotate each piece slightly so the skin doesn't burn or stick. Continue to sear 3 minutes. Turn pieces over and sear second sides 6 minutes. Continue to grill 18 minutes, turning regularly. Start brushing with Coffee Mopping Sauce and continue grilling 5 to 10 minutes, brushing with sauce and turning pieces, or until juices run clear (165 degrees F on an instant-read thermometer). Transfer to platter; tent loosely with foil.
• 3. STEAK: Raise heat on gas grill to medium-high (or add more briquettes to charcoal fire if not hot enough). Sear steaks 3 minutes per side, then start brushing with Coffee Mopping Sauce and continue grilling 4 minutes longer for medium-rare, 6 minutes for medium, or 8 minutes for medium-well. Let steaks rest 5 minutes before slicing thin.