INGREDIENTS
- 1 (2-pound) flank steak
- Fairway kosher salt to taste
- Fairway black pepper to taste
- BBQ sauce to taste (see recipe, below; or use Fairway BBQ Sauce in schweet, shmokey, and hawt)
DIRECTIONS
- Preheat grill for 15 to 20 minutes with the lid closed.
- Season steak with salt and pepper, and let it sit for no more 30 minutes.
- Over high heat, grill steak for 3 to 4 minutes on each side for rare to medium rare.
- Place the steak on a cutting board with a juice well, and let sit for 5 to 10 minutes.
- Thinly slice steak against the grain, and serve with barbecue sauce on the side.
BBQ Sauce
Makes: 1.5 quarts
INGREDIENTS
- 3 red onions, chopped
- 1/2 teaspoon diced garlic
- Corn oil for sauteing
- 28 oz. can Italian tomato puree
- 1 cup of ketchup
- 2 tablespoons Fairway red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Fairway honey
- 2 1/2 chipotle peppers
- 2 tablespoons dark brown sugar
- 1 Fairway cinnamon stick
- 1 teaspoon Fairway sweet paprika
- 1 teaspoon Fairway chili powder
- 1 teaspoon dark chili powder
- 1 teaspoon Fairway ancho chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon jalapeno chili powder
- 1 teaspoon pasilla chili powder
- 1 teaspoon Fairway ground ginger
- 1 teaspoon mesquite BBQ powder
- Fairway kosher salt to taste
DIRECTIONS
Makes: 1.5 quarts
- In a chef’s pan or a large sauce pan, saute the chopped red onions and diced garlic in corn oil for about 20 minutes.
- Add the pureed tomatoes, ketchup, Fairway red wine vinegar, Dijon mustard, Fairway honey, chipotle peppers, dark brown sugar, cinnamon stick, sweet paprika, chili powder, dark chili powder, ancho chili powder, chipotle chili powder, jalapeno chili powder, pasilla chili powder, ground ginger, mesquite BBQ powder, and salt.
- Stir all ingredients well.
- Simmer on low heat for 2 hours.
- Before using the sauce, remove the chipotle peppers and the cinnamon stick.
