Shelly's Recipe

WHISKEY COLA BBQ FLANK STEAK

Category: Beef Steaks

For Marinade —Combine:
1 (12 oz) can cola
3/4 cup pineapple juice
1/2 cup apple cider vinegar and whiskey
3 tbsp brown sugar
2 tbsp garlic, chopped
2 tbsp fresh ginger, minced
2 tbsp Worcestershire sauce
1 flank steak (1 1/2 lb), scored

For Sauce —
Boil:
Reserved marinade
1/2 cup ketchup
1/2 cup onion, diced
1 jalapeño, seeded, minced

For Spice Mix —
Combine:
3 tbsp paprika
1 tbsp dried thyme
1 tsp kosher salt
1 tsp granulated garlic
1/2 tsp cayenne
1/2 tsp black pepper

Combine first 8 ingredients in a resealable plastic bag. Score steak; add to bag, seal, and chill at least 2 hours. Hint: To score, use just tip of a knife to make shallow cuts in a diamond pattern across grain. Remove steak from bag, reserving marinade for sauce. Lightly pat steak dry.

Boil reserved marinade, ketchup, onion, and jalapeño in a saucepan for 30 minutes or until thick; strain. Reducing marinade concentrates flavors by evaporation and makes a powerful barbecue sauce.

Preheat grill to high. Combine spice mix and rub onto steak. Grill steak about 6 minutes; flip and baste with sauce. Grill 5 minutes, then flip and baste again. Cook 1 minute more for medium-rare meat; allow to rest 5 minutes before slicing. Here, basting merges flavors of sauce and spice mix, and gives steak an appetizing glaze. With a sharp knife, slice steak across grain into 1/4 inch thick strips.