Trim fat from steak. Place steak in a plastic bag set in a shallow dish. For marinade, in a small bowl combine the onion, steak sauce, espresso, and Worcestershire sauce. Pour over steak; seal bag. Marinate in the refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally. Drain steak, discarding marinade.
At least 1 hour before smoking, soak wood chips in the beer. Drain before using.
Preheat gas grill. Adjust for indirect cooking over medium heat. Add soaked wood chips according to manufacturer's directions. Or, wrap in foil and add to grill. Cover and heat about 10 minutes or until chips begin to smoke.
Place steak on the grill rack over unlit burner. Cover and smoke until steak is desired doneness. [Allow 22 to 26 minutes for medium rare (145 degrees F) or 26 to 30 minutes for medium (160 degrees F).] To serve, thinly slice the steak across the grain. Makes 6 servings.
To grill steaks on a charcoal grill, arrange preheated coals around a drip pan; test for medium heat above drip pan. Add soaked wood chips to coals. Place steaks on grill rack over drip pan; cover grill and cook until desired doneness. (Allow 22 to 26 minutes for medium rare or 26 to 30 minutes for medium.) Serve as above.