Smokey Sally BBQ Sauce and Flank Steak

Ready to bring the flavor? This Smokey Sally BBQ marinade is not just for the meat – it can also be used to add a little extra juiciness to your burgers or as a tangy, spicy ketchup for your grilled sausages. Whether brushed on grilled veggies or served as a dip, it’s the kind of sauce that makes everything better!

Here are a few examples:

• Grilled ribs, chicken pieces, or wings can be tossed in the sauce after grilling, served generously coated.
• BBQ sauce can be mixed into minced meat before grilling, making for a juicier burger.
• Brush BBQ sauce on meat or veggies in the final stages of grilling after they’ve achieved their initial browning.
• BBQ sauce works great as a spicy ketchup for your grilled sausages.
• Serve BBQ sauce on the side as a dip or drizzle over your favorite dishes.
• It's also fantastic for pulled pork – get a free recipe card here!

Here’s a classic BBQ sauce that’s perfect for all your grilling adventures. Smokey Sally BBQ sauce brings depth, spice, and a smoky kick to everything it touches. Whether you’re grilling ribs, chicken wings, or veggies, this sauce is your secret weapon to take every bite to the next level. It’s a BBQ essential that’ll quickly become your go-to sauce for all things grilled!

1 flank steak (about 800 g)

1 dl tomato paste
1 dl ketchup
2 tsp Smokey Sally
3 tbsp good-quality vinegar
1 tsp Italian garlic
3 tsp brown sugar
1 tsp cayenne

Smokey Sally Marinade:
Mix all the ingredients together and let the marinade sit for at least 1-24 hours before use to allow the flavors to meld.

Flank Steak:
Place the flank steak in a large plastic bag or shallow dish and pour half of the marinade over it. Make sure the meat is well-coated. Let it marinate in the fridge for at least 2 hours, or overnight for even better flavor.

Preheat your grill to high heat. Remove the flank steak from the fridge and let it come to room temperature. Place the steak on the hot grill and cook for 4-6 minutes per side for medium-rare (depending on thickness). For accuracy, use a meat thermometer: 52-54°C (125-130°F) for medium-rare.

Once done, remove the steak from the grill and let it rest for 10 minutes, covered with foil. Slice the flank steak thinly across the grain. Serve topped with the remaining Smokey Sally BBQ sauce and a fresh summer salad.

Enjoy!