Sizzling Barbecued Steak Recipe

Photo by Terry Brennan, Food Styling by Lara Miklasevics

There is still plenty of time to enjoy sizzling steak off the grill this season. Check out this recipe for Texas-style barbecue you can easily achieve. On many barbecue circuits, especially in Texas where brisket reigns, the meat stands on its own in terms of flavor and juiciness, making sauce superfluous, says culinary instructor and cookbook author Molly Stevens, who created this recipe for Real Food. But achieving this level of perfection takes long hours over a carefully tended wood fire. This shortcut version relies on a heady spice rub to tenderize and season a quicker-cooking flank steak, she notes, and a simple warm butter sauce to add succulence. Serve Stevens’ twist on Succotash Salad on the side, either bake or pick up some cornbread, and enjoy a wonderful dinner or impress your game day friends with delicious steak as you gather to watch.

Spice-Rubbed Flank Steak with Smoky Butter Sauce

Makes 4 to 6 Servings

1 (1½ to 2-pound) flank steak
2 teaspoons ground cumin
2 teaspoons paprika, preferably smoked
1 teaspoon chili powder
1 teaspoon onion powder
¹/₈ or ¼ teaspoon cayenne
2 teaspoons kosher salt (or 1½ teaspoons fine sea salt)
3 tablespoons unsalted butter
2 teaspoons Worcestershire sauce
1 teaspoon cider vinegar or white wine vinegar
1/8 teaspoon liquid smoke (optional; see Cook’s Note)
Dash hot sauce, such as Frank’s
Pinch salt

1. Ahead of time 2 to 12 hours, place the steak on a platter or in a large baking dish that can accommodate it without folding. In a small bowl, combine the cumin, paprika, chili powder, onion powder, cayenne, and salt. Sprinkle the spice mixture over the entire surface of the steak, rubbing so that it adheres. Cover loosely with plastic wrap and refrigerate for at least 2 hours and up to 12 hours.
2. Preheat a grill to medium-hot. Let the steak sit at room temperature as the grill heats.
3. Melt the butter in a small saucepan over medium-low heat. Whisk in the Worcestershire, vinegar, liquid smoke (if using), hot sauce, and salt. Set aside in a warm spot.
4. Grill the steak, turning as needed so the outside sears nicely without charring, until browned and cooked to your liking, 10 to 15 minutes. Check for doneness by discretely cutting into the thickest part, or test with an instant-read thermometer. (For medium-rare, look for 120°F to 125°F; for medium, look for 125°F to 130°F.) Transfer the steak to a carving board to rest for 5 minutes. If the sauce has cooled, warm it briefly.
5. Slice the steak across the grain, pour the warm butter sauce over the top, and serve.

Cook’s Note: Liquid smoke, as the name suggests, is made by running actual wood smoke through a condenser to create a concentrated liquid with an intense, smoky flavor. It’s been around for over 100 years, and a dash gives this steak sauce the subtle kiss of smoke that otherwise requires hours over a wood fire. When shopping for liquid smoke, look for brands that contain nothing more than smoke and water. Some brands specify the type of wood used (such as hickory, applewood, or mesquite). Any flavor works here. Once you have a bottle, experiment with adding a few drops to your next pot of chili or stew to give the impression that it was cooked over an open fire.

Succotash Salad

Makes 4 to 6 Servings

Colorful bean salads are a mainstay of cookout menus because they’re reliable, sturdy, and crowd-pleasing. But they can also be a little boring. So why not mix things up with a fresh take on succotash, combining corn, tomatoes, and beans with a light vinaigrette and a generous handful of fresh basil? –Molly Stevens

2½ cups fresh or frozen edamame or lima beans
2½ cups frozen corn kernels
2 tablespoons lime juice
1 heaping tablespoon minced shallot
½ teaspoon Dijon mustard
½ teaspoon sugar
¼ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
¼ cup extra virgin olive oil
1 pint cherry tomatoes, halved
¹/₃ cup fresh basil leaves, coarsely chopped

1. Bring a large pot of water to a boil. Add a hefty pinch of salt. Add the beans. Return the water to a boil and boil for 1 minute. Add the corn, again return to a boil, and blanch until the vegetables are just tender, about 2 minutes. Drain, and immediately rinse with cold water. Drain again. Then spread onto a towel-lined baking sheet to dry and cool.
2. In a small bowl, combine the lime juice, shallot, mustard, sugar, and ¼ teaspoon salt. Let sit for about 4 minutes to macerate. Whisk in the olive oil.
3. Combine the corn, beans, and tomatoes in a salad bowl. Pour over the dressing and toss to combine. Stir in the basil. Season to taste with salt and pepper. Serve. If making ahead, wait to add the basil until just before serving.

Cook’s Notes
• Although lima beans are traditional in succotash, the sweet-nutty taste and brighter green hue of edamame are more appealing in this fresh salad.
• The salad can be made up to 24 hours ahead. Just wait to add the basil just before serving.

Nutrition (per serving):
• Steak: Calories: 250, Fat: 15g (Sat: 7g), Cholesterol: 70mg, Sodium: 690mg, Carb: 2g, Fiber: <1g, Sugar: 0g, Protein: 25g
• Succotash: Calories: 230, Fat: 11g (Sat: 1.5g), Cholesterol: 0mg, Sodium: 115mg, Carb: 31g, Fiber: 6g, Sugar: 9g, Protein: 7g

Photo by Terry Brennan, Food Styling by Lara Miklasevics

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