I picked this recipe up from the meat department at Albertson’s. It was printed on a coupon. I didn’t make the Tri-Tip they suggested, but I made the Espresso BBQ Sauce to dip our NY Strips in. I then used the leftover sauce to use it on grilled chicken the next night. It was amazing both ways. It’s perfect for steaks, burgers, and chicken. My husband also likes dipping his french fries in it. So many ways to use it. Please share the way you try it. Thank you!
½ tsp. shallot, minced
½ tsp. garlic, minced
½ Tbsp. olive oil
1 cup ketchup
1 Tbsp. espresso powder, instant or regular, in ¼ cup hot water (I used Java Delight regular espresso roast)
¼ cup of Cabernet Wine or JUSTIN Obtuse Dessert Wine
2 Tbsp. Cider Vinegar (or white wine vinegar)
Pinch of chili powder
Salt to taste
In a skillet, sauté shallot and garlic in oil for 3 to 4 minutes.
Add remaining ingredients in a separate bowl and slowly add to skillet and bring to a boil.
Immediately reduce to a simmer and cook for 15-20 minutes stirring occasionally.
Set aside until ready to grill. The BBQ Sauce can be made 2-3 days ahead of time if needed.
You can brush it directly on steaks while you grill them or put a side of it on each guest’s plate so they can add what they want.
This is a favorite of ours!
For the Grilled Tri-Tip recipe: