Grilled Flank Steak With Peach-TABASCO® BBQ Sauce & Pickled Red Onions
Ingredients
Steak Rub
- 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 1/2 pounds flank steak
Pickled Red Onions
- 1 cup thinly sliced red onions
- 1/4 cup rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
TABASCO® BBQ Sauce
- 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
Preparation
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.
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.
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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