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Flank Steak with Raspberry-Chipotle Sauce
Recipes
Flank Steak with Raspberry-Chipotle Sauce
6 servings
45 minutes total (Active 15 minutes)

Ingredients

  • Large zip-top bag
  • ⅓ cup molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon liquid smoke
  • 2 lb beef flank steak
  • Aluminum foil
  • 1 cup barbecue sauce
  • ¼ cup raspberry preserves
  • 3 tablespoons spicy brown mustard
  • 1 tablespoon chipotle pepper sauce
  • 6 hamburger buns

Steps

    1. Preheat oven to 425°F. Place in zip-top bag: molasses, Worcestershire sauce, garlic salt, and liquid smoke; shake to mix. Add flank steak (wash hands); seal bag tightly and knead to evenly coat the steak. Transfer steak and marinade to 2-quart baking dish; bake 25–30 minutes and until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and cover loosely with foil; let stand 5 minutes before slicing. Temperature will rise 5–10°F during this time.
    2. Combine remaining ingredients (except buns). Slice meat thinly (across the grain). Place meat on buns, top with sauce and serve. (Sauce may be warmed, if desired. Place in microwave-safe bowl; microwave on HIGH 30–45 seconds or until warm.)
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ⅙ recipe serving: Calories 620, Total Fat 18g, Sat Fat 6g, Trans Fat 0g, Chol 135mg, Sodium 1150mg, Total Carb 63g, Fiber 1g, Sugars 39g, Protein 47g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 30%