Chile-Glazed Steak with Spicy Ketchup
Photo: Annabelle Breakey
In this twist on steak frites, a sweet-spicy glaze works as both a marinade and a dipping sauce for fries. For a deeper flavor, marinate the steak a few hours and up to 1 day ahead. We like to serve it with store-bought sweet-potato fries, or make your own by grilling sweet-potato wedges with the steak.
How to Make It
Step 1
1
Heat a grill to high (450° to 550°). In a small bowl, combine hot sauce, brown sugar, vinegar, and ketchup. Put half the mixture in a shallow bowl and reserve the other half to serve as ketchup. Season steak with salt and pepper. Add steak to bowl and turn to coat; marinate 10 minutes.
Step 2
2
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.
Step 3
3
Serve with reserved ketchup and, if you like, fries.
Ingredients
3 tablespoons chipotle hot sauce, such as Cholula brand
2 tablespoons packed light brown sugar
2 tablespoons apple cider vinegar
1/3 cup ketchup
1/4 teaspoon salt
1 teaspoon cracked black pepper
1 1/4 pounds flank steak
Directions
Step 1
1
Heat a grill to high (450° to 550°). In a small bowl, combine hot sauce, brown sugar, vinegar, and ketchup. Put half the mixture in a shallow bowl and reserve the other half to serve as ketchup. Season steak with salt and pepper. Add steak to bowl and turn to coat; marinate 10 minutes.
Step 2
2
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.
Step 3
3
Serve with reserved ketchup and, if you like, fries.
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