Grilled "Barbecue" Beef

12 ingredients
5 steps

Ingredients

  • 3 tablespoons packed dark brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 (1 1/4 -pound) flatiron steak (1 inch thick; also called boneless chuck top blade steak)
  • 1 medium onion, finely chopped
  • 1 tablespoon vegetable oil
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 5 tablespoons water

Directions

  1. 1
    Stir together brown sugar, cumin, chili powder, salt, pepper, and mustard in a bowl. Pat steak dry and rub all over with 2 tablespoons spice mixture. Reserve remainder for sauce. Marinate steak at room temperature while making sauce.
  2. 2
    Cook onion in oil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, stirring, until golden brown, 5 to 10 minutes. Stir in ketchup, Worcestershire sauce, and reserved spice mixture and bring to a boil over moderately high heat, stirring occasionally. Reduce heat and cover, then simmer until onions are very tender, about 5 minutes. Transfer to a blender and puree with water (use caution with hot liquids) until very smooth (add additional water, 1 tablespoon at a time, if necessary), then transfer to a bowl.
  3. 3
    Meanwhile, preheat gas grill burners on high, covered, 10 minutes, then reduce heat to moderately high.
  4. 4
    Oil grill rack, then grill steak, covered, 4 to 5 minutes per side for medium-rare. Brush steak all over with some of sauce and grill 30 seconds per side.
  5. 5
    Transfer to a cutting board and let stand 5 minutes. Cut steak into thin slices and serve with remaining sauce.

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