The food lab better home cooking through science ( PDFDrive ) 418
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FortheMarinade
ẵcupsoysauce
ẳcuphoney
ẳcupDijonmustard
2mediumclovesgarlic,mincedorgratedona
Microplane(about2teaspoons)
ẵcupvegetableoil
Koshersaltandfreshlygroundblackpepper
2poundsflapmeat
1.Tomakethemarinade:Combinethesoysauce,honey,
mustard, and garlic in a medium bowl and whisk, then
slowly add the oil, whisking constantly.Transfer half of
the marinade to a small container and reserve. Place the
meat a gallon-sized zipper-lock freezer bag, add the
remaining marinade, press out the air, and seal the bag.
Allow the meat to marinate in the refrigerator, turning
occasionally,foratleast1hour,andupto12hours.
2. Remove the meat from the marinade and pat dry with
papertowels.Ignitealargechimneyfulofcoalsandwait
untilthey’recoveredingrayash,thenspreadevenlyover
onehalfofthegrillgrate.Putthecookinggrateinplace,
cover,andallowthegrilltopreheatfor5minutes.Or,if
usingagasgrill,heatonesetofburnerstohighheatand
leavetherestoff.Scrapethecookinggratesclean.
3.Placethemeatonthehotsideofthegrillandcookuntil
well charred on the first side, about 3 minutes. Flip the
meat and continue to cook until the second side is well
charred,about3minuteslonger.Transferthemeattothe
coolersideofthegrill,cover,andcookuntilthecenterof
the meat registers 125°F for medium-rare, or 135°F for
medium, on an instant-read thermometer, about 5
minuteslonger.Transfertoacuttingboard,tentwithfoil,
andallowtorestforatleast5minutes.
4. Thinly slice the meat against the grain, drizzle with the
reservedmarinade,andserve.
