Roadhouse Barbecue Grilled Flank Steak

Roadhouse Barbecue Grilled Flank Steak

Casual Late Summer Supper

When you think about summer barbecuing always comes to mind, but why give up outdoor grilling as the seasons change? As long as you have an overhang for cover over your grill you are set to go for easy outdoor cooking and enjoying the flavors of summer year around.

…and forget the bottled BBQ sauces! Here is an easy multipurpose BBQ sauce recipe that you can whip up at home in a flash! Marinate meats, poultry, and vegetables before grilling , use for basting as you grill, as I have done here, marinate a flank steak for grilling, or add the BBQ sauce to slow cooked pulled pork (recipe precedes this post/scroll down). Make a large batch of this sauce and freeze it for quick and easy barbecued meals on demand.

Quick Roadhouse BBQ Sauce:

  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons cold pressed peanut oil
  • 1/2 cup ketchup
  • 1/4 cup dark brown sugar, or 3 tablespoons honey, molasses, or maple syrup
  • 1/2 cup strong coffee
  • ¼ cup cider vinegar
  • 1 tablespoon mustard powder mixed with water (or Dijon)
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 to 2 teaspoons pure ground chili (New Mexico or other)
  • 1/4 teaspoon toasted cumin seeds, ground
  • 1 teaspoon crushed dried sage leaves
  • salt to taste
  • water for thinning

Place the peanut oil in a heavy bottomed sauce pan and when hot add the onions and garlic and saute over medium low heat until the onions are soft, translucent, and lightly browned. Add the remaining ingredients to the pan and simmer for 15 minutes, stirring frequently so the sauce doesn’t scorch. Remove from the heat and using a hand held blender, or place in a blender, and puree the sauce until smooth adding water to thin the sauce to the consistency you prefer.

Transfer the sauce to a sterilized glass jar and set aside until completely cool before sealing with a lid and refrigerating.
As mentioned, you can also freeze the BBQ sauce in portions for later use.

Flank Steak:

  • 1/2 kilo (1 pound) flank steak
  • 4 cups water + more to cover
  • 1 ½ tablespoons sea salt
  • 1 tablespoon sugar
  • 1 teaspoon dried lemon thyme leaves
  • 1/2 cup BBQ sauce + more for serving

Brining  flank steak:

Brining any meat or poultry tenderizes the meat and produces a moist juicy finish after grilling or roasting. Try it with a whole chicken or turkey and you will be amazed with the results. It is especially effective when using tougher cuts of meats or free range poultry or game; a habit well worth adding to your cooking repertoire.

Place the water in a stainless bowl and add the salt, sugar, and thyme, or herbs of choice. Stir until the salt and sugar dissolves. Add the steak to the brine and seal the bowl with plastic film. Refrigerate overnight or for up to 48 hours.

Remove the steak from the brining liquid and discard the liquid. Rinse the steak thoroughly and pat dry with paper towels. Place the steak in a shallow dish and rub both sides of the steak with the BBQ sauce taking a little time to massage the sauce into the meat. Seal and set aside for several hours or seal and refrigerate overnight.

Grilling:

Bring the steak to room temperature before grilling. Grill the steak over very hot coals for 3 minutes and then turn the steak and grill for an additional 3 minutes. At this point the steak should be well seared on the outside and red rare in the interior. If you would prefer medium rare grill the steak for an additional 1 ½-2 minutes on each side. Remove from the grill and set aside to rest for 5 minutes to finish cooking.

Carve the steak with thin diagonal slices at a 45 degree angle across the grain of the meat.

Serving:

Serve with additional BBQ sauce on the side or tuck the sliced steak into a crusty grilled roll topped with grilled onions and slathered with the BBQ sauce!

 

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