Chile-Glazed Steak with Spicy Ketchup

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.

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

Step 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

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

Serve with reserved ketchup and, if you like, fries.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 250Calories from Fat 29

% Daily Value *
Total Fat 8g13%

Saturated Fat 3.3g17%
Cholesterol 52mg18%
Sodium 708mg30%
Total Carbohydrate 13g5%

Dietary Fiber 0.2g1%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chile-Glazed Steak with Spicy Ketchup