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Classic Beef Barbecue

Submitted by: Admin on 2007-09-20
Classic Beef Barbecue 4891 views
2.57 avg rating
751 votes
 
 
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Prepared with a tender flatiron steak that may just become your favorite new cut of beef.

Ingredients

1 (1 1/4 pound/0.6 kg) flatiron steak (1 inch thick; also called boneless chuck top blade steak)
1 medium onion, finely chopped
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 tablespoon vegetable oil
1/2 cup ketchup
2 tablespoons Worcestershire sauce
5 tablespoons water

Directions

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. It's recommended to do marinating over night before grilling.

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, 5 to 6 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.

Note: Steak can be cooked in a lightly oiled well-seasoned large ridged grill pan over moderately high heat.

 

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