BBQ Flank Steaks

The marinade-to-steak ratio here is generous, and deliberately so. Both flank steaks get fully submerged for at least two hours, letting the soy sauce work on the seasoning while the lemon juice slowly loosens the muscle fibers of this naturally lean, somewhat tough cut.

What makes this basting sauce work is the interplay between the brown sugar and dry mustard. The sugar caramelizes fast on a hot grill, giving each side a dark, lacquered crust in under five minutes. The dry mustard sharpens the sweetness and ties the soy and lemon together into something more complex than the ingredient list suggests.

The recipe is structured as a basting sauce you both marinate in and brush on during cooking. Set aside a portion before the raw steaks go in so you have clean sauce for basting on the grill.

Kitchen Tips

• Score the surface of the steak in a light crosshatch before marinating to help the marinade penetrate the surface
• A very hot grill is essential for that caramelized crust; let it fully preheat before the steaks go on
• Flank steak should be served no more than medium; well-done makes it chewy
• Cut against the grain, thin slices, for the most tender result

Variations

• Add a teaspoon of fresh grated ginger to the marinade for an Asian-inflected version
• Swap lemon juice for lime juice and add a pinch of red pepper flakes for a brighter, spicier profile