Sweet, spicy and savory, this grilled flank steak is an economical way to serve a crowd. Store-bought chimichurri sauce cuts down on prep time.
|3 Tbsp||The Original Louisiana Brand Hot Sauce|
|2 Tbsp||vegetable oil|
|2 Tbsp||steak seasoning|
|2 Tbsp||Worcestershire sauce|
|2 Tbsp||smoky barbecue sauce|
|2 lb||flank steak|
|1 cup||chimichurri sauce|
In bowl, stir together 2 tbsp hot sauce, vegetable oil, steak seasoning, Worcestershire sauce and barbecue sauce. Toss mixture with flank steak; cover and refrigerate for at least 20 minutes or up to 8 hours.
Preheat grill to medium-high; grease grate well. Remove steak from marinade, discarding marinade. Grill steak for 5 to 7 minutes per side or until well marked and internal temperature reaches 135F for medium-rare or until cooked as desired. Let stand for 10 minutes; slice thinly.
Stir together chimichurri sauce and remaining hot sauce; serve with sliced steak.
For a variation, substitute basil pesto spiked with hot sauce and a squeeze of fresh lemon juice for chimichurri sauce. For a quick summer meal, serve with grilled corn, a simple green salad and toasted baguette or store-bought garlic bread.Recipe tags: Louisiana Brand Hot Sauce, easy difficulty, lunch