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Photo: Jan Smith Photo by: Photo: Jan Smith

Grilled Flank Steak with Bourbon Barbecue Sauce

Allowing the meat to rest for 10 minutes lets the juices redistribute throughout the steak for richer flavor.

Cooking Light OCTOBER 2005

  • Yield: 4 servings (serving size: 3 ounces beef and 3 tablespoons sauce)

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

Preparation

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.

Nutritional Information

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
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Grilled Flank Steak with Bourbon Barbecue Sauce Recipe

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