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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Barbecue sauce from the bottle pales beside the 15-minute stovetop version here. We've paired it with a tender flatiron steak that may just become your favorite new cut of beef. Ingredients:
3 tablespoons packed dark brown sugar |
2 teaspoons ground cumin |
2 teaspoons chili powder |
1 1/2 teaspoons salt |
1 teaspoon black pepper |
1 teaspoon dry mustard |
1 (1 1/4 -pound) flatiron steak (1 inch thick; also called boneless chuck top blade steak) |
1 medium onion, finely chopped |
1 tablespoon vegetable oil |
1/2 cup ketchup |
2 tablespoons worcestershire sauce |
5 tablespoons water |
Directions:
1. Stir together brown sugar, cumin, chili powder, salt, pepper, and mustard in a bowl. Pat steak dry and rub all over with 2 tablespoons spice mixture. Reserve remainder for sauce. Marinate steak at room temperature while making sauce.
2. Cook onion in oil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, stirring, until golden brown, 5 to 10 minutes. Stir in ketchup, Worcestershire sauce, and reserved spice mixture and bring to a boil over moderately high heat, stirring occasionally. Reduce heat and cover, then simmer until onions are very tender, about 5 minutes. Transfer to a blender and purée with water (use caution with hot liquids) until very smooth (add additional water, 1 tablespoon at a time, if necessary), then transfer to a bowl.
3. Meanwhile, preheat gas grill burners on high, covered, 10 minutes, then reduce heat to moderately high.
4. Oil grill rack, then grill steak, covered, 4 to 5 minutes per side for medium-rare. Brush steak all over with some of sauce and grill 30 seconds per side.
5. Transfer to a cutting board and let stand 5 minutes. Cut steak into thin slices and serve with remaining sauce.
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