Grilled Flank Steak With Peach-TABASCO® BBQ Sauce & Pickled Red Onions

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Grilled Flank Steak With Peach-TABASCO® BBQ Sauce & Pickled Red Onions


Steak Rub

Pickled Red Onions

  • 1 cup thinly sliced red onions
  • 1/4 cup rice wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar


  • 4 peaches, halved and pitted
  • 1 cup ketchup
  • 3 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder


Steak Rub
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.

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.

Flank Steak
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

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