Grilled Flank Steak with Ancho-Honey Barbecue Sauce
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 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.
  2. Brush half of the sauce on the flank steak, cover and refrigerate for at least 30 minutes or overnight.
  3. Preheat the grill to medium-high.
  4. 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.
  5. Slice the steak on the bias and serve it with the remaining barbecue sauce.