Adapted from GKC fav, Rachael Ray, who creates food with flavor and fun is really enjoyable to watch. She makes it look like anyone can make it just like her.
For the Bourbon BBQ Sauce:
2 shots of good quality bourbon
1 cup ketchup
2 large cloves garlic, finely chopped
2 tablespoons dark brown sugar
2 tablespoons pure maple syrup
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon cumin, scant
Pinch of ground cloves or allspice
Coarse black pepper
For the steaks:
1-1/2 pounds flank steak or skirt steak
Vegetable oil, for drizzling
Salt and pepper
1/2 to 3/4 cup beef stock
12 soft slider rolls, split
Yields: Makes 12 sloppy sliders
For BBQ sauce, combine all ingredients a medium skillet and bring to a low bubble. Simmer gently and reduce 20 minutes.
While the sauce reduces, drizzle the meat lightly with vegetable oil, and season with salt and pepper. Bring the meat to room temperature.
Heat a cast-iron pan or griddle or grill pan over medium-high to high heat. Cook steaks 4 minutes on each side and let rest. Thinly slice meat on angle against the grain and add to the skillet with the BBQ sauce along with the beef stock to combine meat with sauce.
Serve sliced meat on soft rolls topped with onions, pickles, tomatoes, and classic cole slaw alongside.
the steak portion of the recipe calls for beef stock but it doesnt say in the direction what do use beef stock for, can you please clarify