Grilled Flank Steak with Sweet and
Sour Chipotle BBQ Sauce
We're a member of the Kansas City Barbecue Association and really enjoy the folks there. One of our friends, Mason Steinberg of Elk Horn, NB, in a recent publication of the BullSheet - their monthly newsletter - submitted the following recipe. It's great! If you are interested in joining the Kansas City Barbecue Association, CLICK HERE. We recommend these folks - it's a lot of fun!
1 Flank Steak (about 1 1/2 to 2 pounds)
1 Tbs sea salt
2 tsp finely ground black pepper
1 Tsp cane sugar
Sweet & Sour Chipotle Barbecue Sauce
1/4 cup clover honey
2 Tbs vegetable oil
3 Chipotle chilies, packed in adobo or to taste
2 Tbs balsamic vinegar
2 Tbs grainy mustard
1/2 cup fresh lime juice
2 large coves garlic, pressed
1 tsp ground cumin
1 Tbs minced fresh cilantro leaves
1/2 tsp salt
Fresh ground pepper
Combine the salt, pepper and sugar and blend well. Season the flank steak all over with the seasoning and let rest at least 30 minutes before grilling.
Combine honey, oil, chipotles, vinegar, mustard, lime juice, garlic, and cumin in a food processor with a steel blade; puree or process until smooth. Transfer to a small bowl and stir in cilantro, salt and pepper; set aside.
Generously brush both sides of the meat with the sauce after grilling, but before resting. Pass the remaining sauce separately with the sliced steak.