Ranchero Beef Steak

Heatoil in non-stick pan over medium high heat; cook onion, mushrooms, bell pepper, garlic and herbs for 5 minutes or until vegetables start to soften and brown. Add tomatoes and chipotle pepper; cook about 5 minutes or until most of the liquid has evaporated. Stir intomato sauce, beer and barbecue sauce; bring to a boil. Reduce heat to medium-low and simmer approximately 15 minutes stirring occasionally or until liquid has reduced to half or third. Meanwhile, season steak with salt and pepper. Grill over medium high heat approximately 12 minutes, turning at least twice, to medium-rare doneness 145°F(63°C). Let steak rest for 5 minutes. Cut into thin slices, across the grain and serve with the sauce.