4 servings (serving size: 3 ounces steak and 1/4 cup sauce)
Photo: Randy Mayor; Styling: Cindy Barr
1 cup barbecue sauce
1/4 cup fresh lemon juice
1 tablespoon prepared mustard
1 1/2 teaspoons celery seeds
1/4 teaspoon hot sauce
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
How to Make It
Combine first 6 ingredients in a large bowl; add steak, turning to coat. Remove steak from sauce, reserving sauce mixture. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
While steak stands, bring sauce mixture to a boil in a saucepan over high heat. Reduce heat, and cook 5 minutes. Serve with steak.
I would say this was just a solid recipe, but I honestly saw no need to add all of the ingredients to the store-bought BBQ sauce, so just used it straight out of the bottle (and used the recipe for how to cook the meat). The steak definitely needs at least a sprinkle of salt, and possibly pepper, prior to rubbing on the sauce.
I thought this was just ok. We have flank steak with some regularity and find that unless the steak is marinated for a day or so, it can be somewhat tough. I did marinate this steak for about 2 hours. The sauce was tangy and tasty and the recipe was quite quick and easy. I just don't think this sauce is the right sauce for this cut of meat. I would definitely make the sauce for chicken, however. A mixed review for our family so we'll probably not make it again.
Made this tonight, and it was wonderful! Served to 2 adults and 2 teenagers, one of whom is fairly finicky, and everyone gave it a thumbs up. It was quick, easy, relatively inexpensive. I did use a heavier piece of meat since most of us love beef, and so had to cook it a bit longer, maybe 3 extra minutes. I would advise anyone thinking about making it that the sauce is tangy, so if you like a sweeter sauce, you might add a bit of honey or sugar to the sauce. Served with slaw and storebought sourdough/garlic bread. All in all, a great Sunday night meal. Will be making this one again!
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