I signed up for an account just to review this recipe. Unlike the first reviewer, I loved this and was really impressed with the flavors. The sauce was sweet, but not overly so, and well-balanced with the fresh rosemary on the steak. The sauce was more of a steak sauce consistency than a barbecue sauce consistency, so I agree with the previous reviewer that it was a bit thin. I think the recipe title would be more accurate if it said "BBQ Bourbon Steak Sauce." I ended up putting the sauce back on the heat to reduce it further after adding the bourbon and balsamic, too, so that helped. I think using high quality bourbon and balsamic really makes a difference here, as well. All in all, I loved this and I can't wait to make it again.
Grilled Flank Steak with Bourbon Barbecue Sauce
Photo: Jan Smith
Allowing the meat to rest for 10 minutes lets the juices redistribute throughout the steak for richer flavor.
Yield: 4 servings (serving size: 3 ounces beef and 3 tablespoons sauce)
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Amount per serving
- Calories: 310
- Calories from fat: 35%
- Fat: 12g
- Saturated fat: 4.6g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 0.6g
- Protein: 36.3g
- Carbohydrate: 9.7g
- Fiber: 0.6g
- Cholesterol: 70mg
- Iron: 2.9mg
- Sodium: 372mg
- Calcium: 33mg
- 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
- Prepare grill to medium-high.
- 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.
- 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.
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