Steak with Balsamic BBQ Sauce

Summer is prime BBQ season.  Even for San Diego.  And we made some fantastic steaks the other night, using a recipe based on Bobby Flay's Flank Steak with Balsamic BBQ Sauce.

This BBQ sauce has great, complex flavors, and is spicy but without too much heat.  If you like it hotter, add another chipotle or two, or some additional cayenne pepper.

Steak with Balsamic BBQ Sauce

Ingredients

3 cups balsamic vinegar

4 tablespoons canola oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1/2 cup ketchup

1/3 cup water

2 tablespoons ancho chili powder

1 tablespoon cayenne pepper

1 tablespoon paprika

1 heaping tablespoon yellow mustard

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 canned chipotle chile in adobo, chopped

2 tablespoons dark brown sugar

2 tablespoons honey

2 tablespoons molasses

Pinch salt and freshly ground black pepper, plus more for seasoning

2 - 3 pounds of steak 

There are a lot of ingredients.  But trust me, it will be worth it.

Directions 

Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup.

Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes.

Add the garlic and cook for 1 minute.

Add the ketchup and the water and bring to a boil.

Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes.

Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Heat the grill to high.

Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper.

Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 10 minutes longer.

Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes.  Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.

 Delicious - and if you follow the instructions above, perfectly cooked.  Even The Boy, who thinks he doesn't like spicy food, thought this was amazing!


What is your favorite thing to put on the grill this summer?

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