Ready in about: 25 minutes, serves: 8
- 2 lb. beef flank steak
- ½ cup beef broth
- 1 cup barbecue sauce
- ¼ cup lemon juice
- Whisk barbecue sauce, wine, and lemon juice in a small bowl until combined. In a shallow dish, pour 1 cup marinade. Turn beef to coat. Refrigerate, covered, for 4 hours or overnight.
- The remaining marinade should be covered and refrigerated. Drain the steak, reserving the marinade in the dish.
- Grill steak over medium heat until the desired doneness is achieved (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 6-8 minutes per side.
- Allow 5 minutes before slicing thinly with your Damascus Kitchen Knife across the grain. Serve with any remaining marinade.