Deviled Flank Steak

OK, we are making progress.  The giant pile of snow that was block the door to our crawlspace is gone.  So, if the temperature ever gets above 50 degrees for more than 2 hours at a time, maybe we can break out the outdoor grill for 2014.  I know, I know, that's crazy talk but a girl's gotta dream!

1lb. flank steak
1/4 C. A1 Thick and Hearty Steak Sauce
2 tbsp. brown sugar
2 tbsp. dijon mustard
2 tbsp. red wine vinegar
2 tbsp. soy sauce
2 tbsp. ketchup
2 tbsp. olive oil
1/2 tsp. hot pepper sauce

Heat grill to medium high heat.

Brush steak with 2 tbsp. steak sauce.  Grill 16 to 16 minutes or until medium doneness, turning after 9 minutes.  Transfer to cutting board; tent with foil.  Let stand 5 minutes.

 Meanwhile, mix remaining steak sauce with all remaining ingredients in saucepan.  Bring to a boil on high heat; simmer on medium low heat 2 minutes or until thickened.

Cut steak across the grain into thin slices, Serve topped with sauce.

Use tongs to turn the steaks to avoid piercing the meat.