Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce, divided 4 Tbsp.
Sleeman's Honey Brown Ale 1 cup
Flank steak 16 oz.
Black currant jelly 1/4 cup


  1. Mix 2 Tbsp. TABASCO® Chipotle Pepper Sauce with the ale. Put the flank steak in a Ziploc® bag and add TABASCO®/ale mix. Massage the bag to ensure the steak is well coated. Allow the steak to marinade overnight in the fridge.
  2. Mix the remaining TABASCO® Chipotle Pepper Sauce with the black currant jelly for the glaze.
  3. Put the steak on a hot barbecue grill and brush with glaze.
  4. Flip the steak and cook to an internal temperature of 160°F for medium.
  5. Slice thinly across the grain and serve drizzled with any remaining glaze.

Yield: 4 servings