Entertaining

You’ll want to make this caramelized sugar steak all summer long

 

Steak grilling on a barbecue with corn and lime

Sugar Steak

Annabelle Waugh
The simple mix of sugar with salt creates a caramelized crust on steak and enhances the juiciness without altering beefy flavours. Choose flank, strip loin, or top sirloin over rib-eye for this technique; a leaner steak flares up less.
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Course dinner
Cuisine South American
Servings 8 people

Equipment

  • Grill

Ingredients
  

  • 1 tbsp sugar
  • tsp kosher salt
  • 1 kg flank steak (or strip loin or top sirloin beef streaks), ¾" thick
  • ½ tsp freshly cracked black pepper

Instructions
 

  • In a small bowl, mix together sugar and salt. Sprinkle half the sugar mixture on both sides of steak. Let stand 30 minutes. Spritz steak lightly with oil spray on both sides. Sprinkle all over with remaining sugar mixture.
  • Meanwhile, pre-heat grill to medium-high. Grill steak for 2 minutes over direct heat; rotate for cross-hatched grill marks and cook for 2 to 3 minutes more. Flip and cook to desired doneness, about 4 to 5 minutes.
  • Transfer steak to cutting board; tent loosely with foil. Let rest for 10 minutes before slicing across the grain.
Keyword grilled meats, grilling
Tried this recipe?Let us know how it was!

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