Tonight I made this really yummy sweet chili bbq sauce to go with our flank steak. I was aiming for a beef and broccoli dish, but I didn’t want to add a million ingredients to the sauce. I wanted something simple and straight forward that I didn’t need to marinate for a long time and could be grilled. So not really having a set plan, I pulled out some of my favorite ingredients and started experimenting. I pulled out soy sauce, Dijon mustard, sweet chili sauce, barbeque sauce, sesame oil and apple cider vinegar. I didn’t want all of them in one sauce, although that would definitely be an interesting flavor combination… don’t know if it would be edible unfortunately.
Anyway, back to my experiment. I thought I’d start with the most grillable ingredient, barbeque sauce. I use Stubb’s barbeque sauce because it’s the most delicious store bought bbq sauce I’ve ever tasted. Hands down. I could’ve actually just stopped right there. But unfortunately I only had about ¼ cup left (vigorously scrapping the bottom of the bottle with a knife for any remnants I could use).
So after only having ¼ cup bbq sauce, I decide to add my second favorite sauce in the world, sweet chili sauce. You can usually find this in the Asian section of your grocery store, or just ask for some extra when you go to Panda Express. I added another ¼ cup, to be consistent and tasted the chili sauce, bbq combo. It was so cloyingly sweet! I definitely needed to add something to counteract the sweetness.
Soy sauce, perfect! It’s very salty and would definitely cut the sweetness. But because of its extreme saltiness I only added a tablespoon at a time, just in case. I ended up adding 4 tablespoons, which I googled was ¼ cup worth. Surprise, surprise! After adding the soy sauce, the sweet chili bbq sauce was tangy, sweet, salty and had a great “Asian flavor” I was looking for.
In the spirit of simplicity, I decided to stop and stick to these three. No need to overdo a good thing. But after I was done grilling the steaks and I was back in the kitchen reducing the leftover sauce, I realized it had become too tangy. It needed something earthy or meaty to cut the tang. Well good thing I just grilled up some meat! There was a whole puddle of meaty flavorful goodness underneath my resting steaks. The meat juices were a perfect addition to the sweet chili BBQ sauce. I cooked the sauce for a few more minutes, and viola, beautiful sweet chili bbq sauce ready to be slathered all over the juicy steaks. I’m usually a clean, neat eater, but watching this rich sauce bubble, all I wanted to do was stick my whole face in it.
And that’s basically what my husband and I did that night. We gobbled it down with some chili garlic broccoli for our take on the classic beef and broccoli. But I must say, with or without the broccoli, I will definitely be making this sweet chili bbq sauce again. It’s so easy to remember, just equal parts soy sauce, sweet chili sauce and bbq sauce! I hope you enjoy it as much as we did.
Sweet Chili BBQ Sauce
This three ingredient Asian inspired bbq sauce is a great addition to you bbq-ing repitiore!
- ¼ cup soy sauce
- ¼ cup sweet chili sauce
- ¼ cup barbeque sauce
- 2 lbs skirt or flank steak
- Step 1 Combine first 3 ingredients in a large bowl
- Step 2 Preheat your grill and add the steak to the bowl, coating the steak on all sides
- Step 3 Marinate and preheat for 15 minutes.
- Step 4 When the grill is hot, remove the meat from the sauce (there should be extra sauce in the bowl) and grill for 4 minutes each side for a medium steak.
- Step 5 Place the cooked meat on a plate and let it rest for 10 minutes.
- Step 6 Add the meat juices and remaining sauce to a sauce pan and bring to a boil for 5-10 minutes, stirring often, until thickened.
- Step 7 Drizzle sauce over meat and serve.