Categories: Steak
Ingredients
- For the Sauce and Steak:
- 1 1/2 cups balsamic vinegar
- 2 tbsp canola oil
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1/2 cup ketchup
- 1 tbsp ancho chile powder
- 1 1/2 tsp paprika
- 2 tsp Dijon
- 1 1/2 tsp red wine vinegar
- 1 1/2 tsp Worcestershire
- 1 small chipotle chile in adobo sauce, chopped
- 1 1/2 tsp dark brown sugar
- 2 tsp honey
- 2 tsp molasses
- Kosher salt and ground pepper
- 2 lbs flank steak
- For the Cheesy Bread:
- 1 french baguette, halved lengthwise and cut into 4-inch pieces
- olive oil
- Kosher salt and ground pepper
- 1 cup grated Monterey Jack cheese
- Slice scallions, for serving
Directions
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Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15-20 minutes. Set aside. Heat 1 tbsp canola oil over medium-high heat in a heavy-bottomed sauce pan. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tbsp water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temp.
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Let the steak sit 30 minutes at room temp before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tbsp canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
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Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated Monterey Jack. Put the bread on a piece of foil and return to the grill to melt the cheese. Transfer to a serving platter.
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Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.