A slightly sweet and smokey chili glaze works wonders on these grilled or broiled juicy steaks.more
Adapted from tasteofhome.com
cup chili sauce
cup spicy steak sauce
cup shallots, chopped
cup beer or nonalcoholic beer
(8-ounces each) boneless beef top loin steaks
In a small saucepan, combine the chili sauce, steak sauce, shallots and beer. Bring to a boil. Reduce heat; simmer, uncovered, for 12 to 15 minutes or until slightly thickened. Set aside 1/2 cup for serving and keep warm. Sprinkle steaks with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steaks, covered, over medium heat or broil 4 inches from the heat for 4 to 6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°F; medium, 160°F; well-done, 170°F), basting occasionally with sauce mixture. Serve with reserved sauce.