Best Chili Barbecued Beef

This marinade pulls double duty. Toasting the cumin, chili powder, and cinnamon in a dry pan before adding the wet ingredients wakes up the spice oils so they bloom into something deeper and smokier than a raw rub would deliver. That toasted base is what gives the finished steak its dark, almost coffee-like crust on the grill.

The molasses and balsamic vinegar do quiet work here. Sugar caramelizes against the hot grates while the acid tenderizes the flank steak or top round, so a leaner cut comes off the fire with a glossy bark and a juicy interior. Don’t skip the overnight rest if you can swing it. Four hours is the minimum for the flavors to push past the surface.

Pro Tips

• Pull the meat from the fridge 30 minutes before grilling. Cold steak cooks unevenly and seizes when it hits the heat.
• Slice thin against the grain after a 5 to 10 minute rest. Cutting with the grain on flank steak gives you chewy ribbons, which is exactly what you don’t want.
• A meat thermometer is the only honest way to know when pork hits the safe 160°F (71°C) mark. Visual cues lie.
• Baste sparingly. The marinade is sugary and will scorch if you pour it on heavily during the last few minutes.

Variations

• Swap the balsamic for apple cider vinegar and add a tablespoon of bourbon for a Southern-leaning glaze.
• Use the same marinade on pork tenderloin and finish with a squeeze of fresh lime for a Yucatan-style hit.
• Try smoked paprika in place of chili powder for a milder, less peppery profile.