Source: Cooking Light January 2009
Flank steak is soooo good, and with this sauce, even better! Once again, I’ve included my tweaks.
1 cup barbecue sauce
1/4 cup fresh lemon juice
1 tablespoon prepared mustard
1 1/2 teaspoons celery seeds
1/4 teaspoon hot sauce
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Combine first 6 ingredients in a large bowl; add steak, turning to coat. Remove steak from sauce, reserving sauce mixture. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side*** or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
While steak stands, bring sauce mixture to a boil+++ in a saucepan over high heat. Reduce heat, and cook 5 minutes. Serve with steak.
***I don’t like it that rare so I add 3 minutes to each side for a total of 9 minutes/side. There was still some red.
+++While the steak was cooking I kept the sauce warm on a low heat.