Grilled Flank Steak with Ancho-Honey Barbecue Sauce
cup tomato paste
1/2 cup water
1/4 cup honey
1 ancho chile, stemmed and seeded
1/4 cup cider vinegar
1 clove garlic, crushed
pinch of salt
freshly ground black pepper
1 1/3 pounds flank steak
To make the barbecue sauce, combine the tomato paste, water, honey, chile, vinegar, garlic, salt and pepper together in a small saucepan. Bring the mixture to a boil and simmer until the chili is tender, about 20 minutes. Transfer the mixture to a blender and puree.
Brush half of the sauce on the flank steak, cover and refrigerate for at least 30 minutes or overnight.
Preheat the grill to medium-high.
Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing.
Slice the steak on the bias and serve it with the remaining barbecue sauce.