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Serves four to six

Dry rub

2 tablespoons packed brown sugar

2 teaspoons smoked paprika

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1 teaspoon granulated garlic

½ teaspoon mustard powder

1 teaspoon dried oregano

1½ teaspoons kosher salt

½ teaspoon black pepper

½ teaspoon cayenne pepper


1½ pounds flank steak


¾ cup ketchup

¼ cup water

1½ tablespoons cider vinegar

1 teaspoon Dijon mustard

1½ tablespoons Worcestershire sauce

2 tablespoons maple syrup

1 tablespoon spice rub, or to taste

2 tablespoons unsalted butter

1. Combine the rub ingredients in a small bowl. Reserve 1 tablespoon, and rub the rest over both sides of the flank steak. Set aside for 30 minutes.

2. Preheat a grill to medium-high heat. Clean the grates and brush with oil to prevent sticking.

3. Meanwhile, prepare the sauce. Combine the ketchup, water, cider vinegar, mustard, Worcestershire sauce and maple syrup in a small saucepan, and warm over medium heat. Season with the reserved spice rub, adding a little bit at a time until you achieve the flavor and heat level you desire. Stir in the butter until melted.

4. Grill the steak for about 12-15 minutes total, turning once halfway through cooking. Serve with the sauce on the side.

Nutritional information per serving of steak, without sauce: 199 calories, 24 g protein, 4 g carbohydrates, 9 g fat (4 g saturated), 59 mg cholesterol, 483 mg sodium, 0 g fiber.

Amanda Gold, The San Francisco Chronicle

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