Southwestern Grilled Flank with Charred Pepper Barbecue Sauce is an extraordinary main course, with a sauce that has both spicy and smokey components.  Simply delicious eating.
Southwestern Grilled Flank with Charred Pepper Barbecue Sauce

Southwestern Grilled Flank with Charred Pepper Barbecue Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: American
Serves: 6
Ingredients
  • 3 pounds Certified Angus Beef ® flank steak
  • 1/4 Cup vegetable oil
  • 1/4 Cup apple cider vinegar
  • 1 Tablespoon cumin, toasted
  • 1 Tablespoon chopped dried garlic
  • 1 Tablespoon onion powder
  • 1 Tablespoon Ancho chili powder
  • 1 Tablespoon Chipotle powder
Charred Pepper Barbecue Sauce
  • 1 red bell pepper, large
  • 2/3 Cup canned or fresh tomato purée
  • 1/4 Cup orange juice
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon molasses
  • 3/4 teaspoon table salt or more to taste
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground allspice
Instructions
  1. Combine all ingredients and rub onto meat. Marinate overnight in refrigerator. Grill to desired doneness on high heat. Rest for 5 minutes and slice on bias.
  2. Serve with boniato puree, jicama mango slaw and Charred Pepper Barbecue Sauce.
Charred Pepper Barbecue Sauce
  1. Preheat your broiler. Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with with tongs as needed. Don’t skimp on the charring as this skin will add a fantastic flavor dimension. They'll take about 15 minutes, but some broilers might only take 5 to 8 minutes. Transfer pepper to a mesh sieve set over a blender jar or food processor work bowl to cool until you’re able to handle it, about 15 minutes.
  2. Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife. Add the pepper (with its skin) to the blender along with the remaining ingredients. Puree mixture until as smooth as possible. Transfer mixture to a small saucepan. Simmer it gently over low heat for 15 minutes, stirring from time to time. It will yield a fairly smooth that can be used as is, but if you’d like a smoother consistency, you have two options: running it back through the blender or food processor again (or after the fibers had cooked down more on the stove).
  3. Store in an airtight jar in the fridge for one week.
Notes
The Barbecue Sauce yields 1 2/3 to 2 Cups sauce.

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