Chile-Glazed Steak with Spicy Ketchup
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.
How to Make It
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.
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.
Serve with reserved ketchup and, if you like, fries.
