Flank Steak with Chunky Ketchup

By Addie

Flank steak is a budget cut of meat big on flavor. This three-ingredient dinner is so easy; you just marinate, wait, and grill. Marinating this steak overnight with bottled chunky ketchup gives it a flavorful boost. Grill just before serving and make savory buttermilk mashed potatoes to go with it.

Ingredients

• 1 recipe Chunky Ketchup
• 1 1/2 pounds beef flank steak

Preparation

Step 1

1. Prepare Chunky Ketchup.

2. Trim fat from steak. Score steak on both sides by making shallow cuts at 1-inch intervals in a diamond pattern. Place steak in plastic bag set in shallow dish.

3. Add 1 cup of the ketchup to plastic bag with meat. Seal; marinate overnight in refrigerator 6 to 24 hours, turning bag occasionally. Drain steak; discard ketchup.

4. For gas grill: Preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place steak on grill rack over drip pan. Cover; grill 23 to 28 minutes for medium (160 degrees F), turning halfway through grilling. Cover and keep warm.

5. Heat 1 cup of remaining Chunky Ketchup to serve with steak (or serve cold). Tightly cover and refrigerate remaining ketchup for another use. Thinly slice steak diagonally across the grain. Serve steak with Buttermilk Mashed Potatoes. Makes 6 servings.
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Chunky Ketchup:

2 28 ounce cans diced tomatoes, drained
1/2 cup red wine vinegar
1/4 cup bourbon or apple cider
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoons dried oregano, crushed
1/2 teaspoon cracked black pepper

In a saucepan combine tomatoes, vinegar, bourbon, olive oil, garlic, oregano, and pepper. Bring to boiling; reduce heat, Simmer, uncovered, 35 minutes or until juices are nearly evaporated. Cool to room temperature. Serve with Flank Steak. Makes 4 cups.