Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine steak sauce, salsa, mustard, chipotle peppers, garlic and green onions in large sealable freezer bag. Transfer ¼ cup (60 mL) to a small bowl for basting and ¼ cup (60 mL) to another bowl for dipping sauce; cover and refrigerate both bowls. Pierce steaks all over with a fork. Add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.
Discard marinade from meat; pat steaks dry with paper towel. Season all over with salt and pepper to your taste. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C), brushing with reserved basting sauce, for 6 to 8 minutes for ¾-inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads for medium-rare 145°F (63°C) at the least.
Transfer to cutting board, cover with foil and let rest for 5 minutes before serving with reserved dipping sauce. Garnish with green onions, if desired.