Cherry Habanero BBQ Flank Steak
Cherry Habanero BBQ Flank Steak is a tender grilled flank steak in a sweet and spicy barbecue sauce. Perfect for both busy weeknights and lazy weekends, this Cherry Habanero BBQ Flank Steak is the perfect way to serve up dinner. | A Wicked Whisk
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 8 ea
Cherry Habanero BBQ Sauce
- 1/2 tbsp olive oil
- 2 cloves garlic diced
- 3/4 cup ketchup
- 1 habanero diced
- 1/8 cup apple cider vinegar
- 1/4 tsp cayenne pepper powder
- 1/2 cup orange juice
- 1/ tsp onion powder
- 18 oz cherry preserves
- 1/4 tsp salt
- 2 tbsp soy sauce
- 2 tbl Worcestershire sauce
Start in a medium sized sauce pan, add olive oil and heat over medium heat
Add diced habanero and saute for 2 minutes. Add in garlic and cook for another minute
Pour in ketchup, preserves, vinegar, soy sauce, orange juice and remaining spices
Bring to a low boil and then lower heat and simmer for 20 minutes.
Pour BBQ sauce through a small screen strainer to remove habanero and garlic pieces (or don't if they don't bother you) and then allow sauce to come to room temperature.
Rinse and pat dry flank steak. Using a basting brush, lightly coat with BBQ sauce.
Prepare your grill... Once hot and coals are ash colored, place steak on grill rack coated with cooking spray; grill 7-8 minutes on each side or until desired degree of doneness (medium rare is 135 degrees). Coat with BBQ sauce as you flip your steak. Move steak to a cutting board, coat with sauce again and cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.
Serving: 8ea | Calories: 452.4kcal | Carbohydrates: 69.3g | Protein: 23.6g | Fat: 9.4g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 56.7mg | Sodium: 669.1mg | Potassium: 461.4mg | Fiber: 0.2g | Sugar: 56.1g | Vitamin A: 215IU | Vitamin C: 11.1mg | Calcium: 12mg | Iron: 2.4mg