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Grilled Flank Steak with Bourbon Barbecue Sauce

Photo: Jan Smith
Yield 4 servings (serving size: 3 ounces beef and 3 tablespoons sauce)
Allowing the meat to rest for 10 minutes lets the juices redistribute throughout the steak for richer flavor.

Ingredients

  • 1 1/2 pounds flank steak, trimmed
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 1 teaspoon olive oil
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons tomato paste
  • 1/2 cup less-sodium beef broth
  • 2 teaspoons brown sugar
  • 1 tablespoon bourbon
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt

Nutrition Information

  • calories 310
  • caloriesfromfat 35 %
  • fat 12 g
  • satfat 4.6 g
  • monofat 5 g
  • polyfat 0.6 g
  • protein 36.3 g
  • carbohydrate 9.7 g
  • fiber 0.6 g
  • cholesterol 70 mg
  • iron 2.9 mg
  • sodium 372 mg
  • calcium 33 mg

How to Make It

  1. Prepare grill to medium-high.

  2. Sprinkle steak with rosemary, pepper, and kosher salt. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes. Cover and keep warm.

  3. While steak rests, heat oil in a small saucepan over medium-high heat. Add shallots; sauté 1 minute. Add tomato paste; cook 1 minute. Stir in broth and sugar. Bring to a boil; cook 3 minutes or until thickened. Remove from heat; stir in bourbon, vinegar, and 1/8 teaspoon salt. Cut steak diagonally across grain into thin slices. Serve with sauce.