An easy summer barbecue recipe. This juicy steak dish is smothered in a spicy pearl onion and chipotle pepper mix.
1 pkg (285 g) each red and white pearl onions
3 tbsp barbecue sauce
1 clove garlic, minced
1/2 tsp each cumin and dried oregano
1 tsp vegetable oil
1 canned chipotle pepper in sauce, minced
1 tbsp chopped fresh coriander
1/2 cup bourbon or other whisky
1/4 cup liquid honey
1 tbsp vegetable oil
2 tsp vanilla extract
3 cloves garlic
1/2 tsp lemon juice
3/4 tsp each salt and pepper
1 flank steak (1-1/2 lb.)
Step 1: Preheat grill to medium. Peel pearl onions and place in a bowl. Add barbecue sauce, garlic, cumin, oregano, oil and chipotle pepper. Toss to combine.
Step 2: Place two pieces of foil in a crisscross pattern. Put onion mixture in the centre so the onions are in a single layer, fold over the ends of the foil and crimp the seams to make an airtight packet. (Alternatively, use a foil grilling bag.)
Step 3: Cook onion packet on the grill, turning every 15 minutes, for about 45 minutes. Let rest for 10 minutes. Carefully open packet with scissors (avoiding the hot steam). Stir in coriander.
Step 4: Increase grill heat to medium-high. In a small saucepan, bring the bourbon, honey, oil, vanilla and garlic to a boil and cook for two to three minutes or until thickened. Stir in lemon juice.
Step 5: Sprinkle steak with salt and pepper, and brush all over with half the bourbon mixture. Grill for 15 to 20 minutes, turning once and basting often with remaining bourbon mixture. Remove steak from grill and let rest for five minutes. Slice very thinly across the grain and serve on a heated platter with onions on the side.