Vinsetta Garage is known for its over-the-top burgers, mac and cheese and other pastas, and pizzas, which come in options like Loaded Potato and Sir Shake’s Coney Pie. But the Berkley joint also serves up a mean steak. Try the restaurant’s Chili-Rubbed Flank Steak at home with this recipe.
The Chili-Rubbed Flank Steak Recipe from Vinsetta Garage
Ingredients
Ancho Chili Rub*
Rye Glaze**
4 6-8 oz. flank steaks
1 cup olive oil
¼ cup minced garlic
20-24 oz. broccolini, blanched
8 pearl onions, peeled and halved
8 peeled garlic cloves
1 lemon
Pinch chili flakes
Salt and pepper
*Ancho Chili Rub
1 ½ Tbsp. cayenne pepper
¼ cup ground ginger
¼ cup kosher salt
½ cup Ancho chile powder, dark
2 cups brown sugar
1 cup granulated sugar
½ tsp. ground cloves
Combine all ingredients in a bowl and
mix thoroughly.
**Rye Glaze
1 cup rye whiskey
½ cup brown sugar
1 cup ketchup
2 tsp. Worcestershire sauce
¼ cup white wine vinegar
1 Tbsp. lemon juice
½ tsp. dry mustard
1 tsp. Ancho Chili Rub
Salt and pepper to taste
Combine all ingredients and whisk thoroughly.
Directions
Flank Steak:
Rub steak with Ancho Chili Rub, oil, and minced garlic. Let marinate in refrigerator for at least 4 hours — overnight preferred. Baste with bourbon glaze and grill over medium-low heat. Cook to desired preparation, basting again with every flip. Finish on hot spot to caramelize glaze.
Broccolini:
Divide blanched broccolini into 4 portions. Combine broccolini, 2 halved pearl onions, and 2 peeled garlic cloves in a tin foil pouch. Season with lemon juice, salt, pepper, and chili flakes. Add a couple tablespoons of water and seal pouch. Grill for a total of 12-15 minutes. When finished, remove broccolini and onion halves and toss on hot spot to lightly char for added flavor.
Vinsetta Garage, 27799 Woodward Ave., Berkley; 248-548-7711; vinsettagarage.com
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