Texas Style Smoky Flank Steak

Makes 4 servings

• 1 beef flank steak (1 1/2 lb.)
• 3 tablespoons butter or margarine
• 1 onion large, cut in 1/4 -inch thick rings (about 4)
• 1 cup barbecue sauce hickory smoke

Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray.

Slash fat on steak at 1-inch intervals to prevent curling. Place on broiler pan rack; set aside.

In a medium saucepan over medium-low heat, melt butter. Stir in onion until coated. Cover and cook for 5 minutes or until limp. Uncover and cook 7 minutes longer or until golden brown, stirring frequently.

Brush steak with 1 tablespoon of the barbecue sauce and broil for 6 to 7 minutes. Turn over steak; brush with 1 tablespoon of the sauce and broil 6 to 7 minutes longer for medium rare or until desired doneness. Let stand for 2 to 3 minutes before slicing.

Stir remaining barbecue sauce into onion. Diagonally slice meat very thinly across the grain. Place meat with juices on a warm platter and top with onion sauce.