Grilled Flank Steak with Southwest Sauce
- To marinate: In large shallow nonmetal dish, combine wine, oil and 1 clove garlic. Add steak; turn to coat. Cover; refrigerate at least 4 hours or overnight, turning occasionally. Drain steak, reserving 1/4 cup of the marinade.
- To make sauce: In 2-quart saucepan over medium-high heat, heat reserved marinade to boiling. Add remaining garlic and onion; cook until tender, stirring often. Stir in tomatoes, barbecue sauce, chopped peppers, oregano, cumin and coriander; heat to boiling. Reduce heat; simmer, uncovered, 15 minutes or until reduced to 2 cups, stirring occasionally.
- On grill rack, place meat directly above medium-hot coals. Grill, uncovered, until desired doneness (allow 10 minutes for rare and 14 minutes for medium); turn once. Thinly slice meat across grain. Garnish with pepper rings, jalapeno peppers and cilantro. Serve with sauce.
Suggestions: Use this sauce brushed on hamburgers and top with Montery jack cheese and extra Vlasic Jalapeno Peppers.