Combine TABASCO® Chipotle Sauce, oil, salt and pepper in medium bowl. Mix well. Rub flank steak with mixture. Cover and refrigerate for 1 hour.
Pickled Red Onions
Combine red onions, rice wine vinegar, salt and sugar in medium bowl. Mix well. Set aside.
TABASCO® BBQ sauce
Preheat grill to medium-high.
Place peach halves on grill; cook 3 minutes, until just softened. Set aside 3 grilled peach halves for garnish.
Place remaining peach halves in blender with ketchup, TABASCO® Chipotle Sauce, Worcestershire sauce, honey, paprika and garlic powder; blend until smooth. Transfer to a pot and bring to a boil over high heat; reduce heat to low. Simmer uncovered, 15 minutes, stirring occasionally.
Grill flank steak 3 minutes on each side. Brush with TABASCO® BBQ sauce; grill 1 to 2 more minutes. Let rest 5 minutes before slicing.
Garnish flank steak with reserved grilled peach halves and serve with pickled red onions. Thinly slice flank steak across the grain.
Makes 4 servings.
Created by Chef Chris Shepherd
Executive Chef and Co-Owner of Underbelly, Houston