1 beef flank steak (about 1 1/2 lb.)
3 tbsp. butter
1 lg. onion, cut in 1/4" thick rings (about 4 c.)
1 c. hickory smoke barbecue sauce

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

Serve with Texas roast, summer squash and a cucumber salad. Makes 4 large servings.