steak and potatoes

Chile-Glazed Flank Steak with Spicy Ketchup

Serves 4.  A quick 30-minute meal courtesy of the October 2014 issue of Sunset magazine.  Great with some fries!

            3 Tbs. chipotle hot sauce

            2 Tbs. packed light brown sugar

            2 Tbs. apple cider vinegar

            ⅓ c. ketchup

            ¼ tsp. salt

            1 tsp. cracked black pepper

            1¼ lbs. flank steak

Heat grill to high.  In a small bowl, combine hot sauce, brown sugar, vinegar, and ketchup.  Put half the mixture in a shallow dish for marinating the meat and reserve the other half to serve as ketchup.  Season steak with salt and pepper.  Add steak to dish 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.    

We served this with a potato-goat cheese gratin out of the Dec. 2014 issue of Bon Appetit magazine, wedges of potatoes roasted in olive oil, salt and pepper,  and rosemary at 425 degrees for about 30 minutes; crumbled goat cheese on top and broiled until bubbly.