Makes4 servings
- Active Time:30 min
- Start to Finish:40 min
February 2008
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.
-
3
tablespoons
packed dark brown sugar
-
2
teaspoons
ground cumin
-
2
teaspoons
chili powder (not pure)
-
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
-
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.
-
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.
-
Meanwhile, preheat gas grill burners on high, covered, 10 minutes, then reduce heat to moderately high.
-
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.
-
Transfer to a cutting board and let stand 5 minutes. Cut steak into thin slices and serve with remaining sauce.
Cooks' note: Steak can be cooked in a lightly oiled well-seasoned large ridged grill pan over moderately high heat.