Grilled Flank Steak with Bourbon Barbecue Sauce
- 1 1/2 lbs flank steak (trimmed)
- 1 Tbs chopped fresh rosemary
- 1/2 tsp freshly ground black pepper
- 1/4 tsp kosher salt
- Cooking spray
- 1 tsp olive oil
- 2 Tbs finely chopped shallots
- 2 Tbs tomato paste
- 1/2 cup less-sodium beef broth
- 2 tsp brown sugar
- 1 Tbs bourbon
- 2 tsp balsamic vinegar
- 1/8 tsp salt
- Prepare grill to medium-high.
- Sprinkle steak with rosemary, pepper, and kosher salt. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes. Cover and keep warm.
- While steak rests, heat oil in a small saucepan over medium-high heat. Add shallots; sauté 1 minute. Add tomato paste; cook 1 minute. Stir in broth and sugar. Bring to a boil; cook 3 minutes or until thickened. Remove from heat; stir in bourbon, vinegar, and 1/8 teaspoon salt. Cut steak diagonally across grain into thin slices. Serve with sauce.
