Poblano Grill Steak Platter

1 flank steak (2-3 pounds)

3 Tbsp Urban Accents Poblano Grill Culinary Wingman Everything Rub

2 Tbsp cooking oil (+ more for oiling grill grates)

Your favorite seasonal garnish. (We like corn kernels, radish, sliced kumquats, cubed mango, grilled peppers, baby salad or microgreens, lime wedges, cilantro, or scallions. Crispy tostadas make an excellent base for piling and drizzling!)

Tangy-Sweet BBQ Sauce

1 can tomato sauce (14-16oz)

3/4 cup Stonewall Kitchen’s Raspberry-Peach Champagne Jam (or your favorite jam – something sweet

and\fruity!)

2 Tbsp Urban Accents Poblano Grill Culinary Wingman Everything Rub

1/2 cup white wine vinegar (You can substitute red wine vinegar or rice wine vinegar. Apple cider and white vinegar can be too harsh for this recipe.)

Instructions

Grilled Steak Platter

  1. Heat grill and oil grates.
  2. Pat steak dry with paper towels. Drizzle with oil and generously sprinkle seasoning on both sides.
  3. Grill steak on hot grates over high, indirect heat. Cook 5-6 minutes per side for medium-rare (flipping once) or to your desired doneness. While steak is grilling, add scallions and mango cheeks to grates for 2-3 minutes just delicious grill marks!
  4. Remove steak to a large cutting board, and allow to rest for 5 minutes. Slice steak thinly against the grain and serve with lots of colorful garnish, crispy tostadas or tortillas, and our Tangy-Sweet BBQ Sauce.

Tangy-Sweet BBQ Sauce

  1. In a medium saucepan, gently stir together tomato sauce, jam, and seasoning over medium-high heat. Bring to a low simmer and cook 5-10 minutes, stirring occasionally.
  2. When the sauce is fully combined and slightly thinned, remove from heat and stir in vinegar. Taste and add more vinegar or a dash of salt, if you like. We like this sauce on the thinner, tangy vinegar side, but maybe thick and sweet is your ideal! Serve immediately or cool and store in the fridge until ready to use. The sauce can be made up to 5 days in advance! Be sure to warm it up before serving.

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