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Chile-Glazed Steak with Spicy Ketchup

Photo: Annabelle Breakey
Total time 30 mins
Yield Serves 4
In this twist on steak frites, a sweet-spicy glaze works as both a marinade and a dipping sauce for fries. For a deeper flavor, marinate the steak a few hours and up to 1 day ahead. We like to serve it with store-bought sweet-potato fries, or make your own by grilling sweet-potato wedges with the steak.


  • 3 tablespoons chipotle hot sauce, such as Cholula brand
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1/3 cup ketchup
  • 1/4 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 1/4 pounds flank steak

Nutrition Information

  • calories 250
  • caloriesfromfat 29 %
  • protein 30 g
  • fat 8 g
  • satfat 3.3 g
  • carbohydrate 13 g
  • fiber 0.2 g
  • sodium 708 mg
  • cholesterol 52 mg

How to Make It

  1. Heat a grill to high (450° to 550°). In a small bowl, combine hot sauce, brown sugar, vinegar, and ketchup. Put half the mixture in a shallow bowl and reserve the other half to serve as ketchup. Season steak with salt and pepper. Add steak to bowl and turn to coat; marinate 10 minutes.

  2. Grill steak, brushing occasionally with any remaining marinade as you go, 5 minutes per side for medium-rare. Remove from heat and let rest 5 minutes.

  3. Serve with reserved ketchup and, if you like, fries.