| 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. |
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| 2 | | Mix the remaining TABASCO® Chipotle Pepper Sauce with the black currant jelly for the glaze. |
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| 3 | | Put the steak on a hot barbecue grill and brush with glaze. |
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| 4 | | Flip the steak and cook to an internal temperature of 160°F for medium. |
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| 5 | | Slice thinly across the grain and serve drizzled with any remaining glaze. |
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