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1
Combine salt, chili powder, espresso powder, pepper, brown sugar, garlic powder, onion powder and five-spice powder thorougly in a small bowl. Coat the entire flank steak with the spice rub, wrap in plastic wrap and chill for 6-8 hours or overnight if desired.
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2
In a saucepan on stove, combine ketchup, hoisin, soy sauce, chili powder, sriracha sauce, honey, garlic, rice wine vinegar and ginger. Mix well and bring to a boil over medium heat. Taste and season with salt and pepper as desired; add liquid smoke according to your tastes. Allow sauce to simmer over medium-low heat for approximately 1/2 hour or until it reaches desired thickness. Divide sauce in half and reserve.
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3
Remove flank steak from refrigerator and allow to come to room temperature or close. Heat a gas grill over high heat for 10-15 minutes. Clean grill and turn both burners to medium-high heat.
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4
Take flank steak, scape off excess dry rub, spray with peanut oil and place on grill. Grill for 3-4 minutes or so per side for medium rare, brushing lightly with half of reserved BBQ sauce.
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5
Remove beef from grill, brush once again with reserved BBQ sauce not used during grilling and tent loosely with aluminum foil. Allow beef to rest for 10 minutes.
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6
Slice beef against the grain and on a bias into thin slices and serve with reserved BBQ sauce not used during grilling.
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7
Enjoy!
