Bbq Beef Recipe

Prepare marinade

In a medium bowl whisk together 2 tbs olive oil, 2 tbs low-sodium soy sauce, 1 tbs apple cider vinegar, 1 tbs brown sugar, 1 tbs tomato paste, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp onion powder, 1 tsp ground black pepper and 1 tsp kosher salt until smooth and sugar dissolves.

Marinate beef

Place the 1 lb trimmed flank steak in a shallow dish or zip-top bag. Pour the marinade over the steak, massaging to coat both sides. Refrigerate at least 30 minutes and up to 4 hours (longer will deepen flavor but can change texture). Remove steak from fridge 20 minutes before cooking to come toward room temperature.

Preheat grill or pan

Heat a grill or heavy skillet (cast iron) over medium-high heat until hot. If using a skillet, add a light coating of oil or spray.

Sear and cook

Remove excess marinade from steak (reserve marinade). Sear the flank steak 3-4 minutes per side for medium-rare to medium depending on thickness and desired doneness (internal temp 130-140°F / 54-60°C). If steak is thicker, reduce heat after searing and cook a few more minutes. Use an instant-read thermometer for accuracy.

Make finishing sauce

While steak rests, combine 1 tbs ketchup, 1 tsp Worcestershire sauce and 2 tbs hot water with the reserved marinade in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring and simmering 2-3 minutes to kill any surface bacteria from raw meat and to thicken slightly. Taste and adjust — add a pinch of salt or 1/2 tsp brown sugar if needed.

Glaze the steak

Slice the rested steak thinly against the grain. Brush the warm finishing sauce over the slices or toss slices briefly in the sauce to coat evenly.

Serve the sauced beef on whole wheat buns or over rice (portion as 2 servings). Add mixed salad greens on the side and squeeze lime wedges over greens or meat if using. Leftover sauce can be served on the side.