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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;