Ingredients: Serve 4 to 6
1/3 cup soy sauce
1/3 cup vegetable oil
3 tablespoons packed dark brown sugar
5 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon paprika
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 (2 ½ pound ) beef flap steak
Procedures: whisk soy sauce, oil, sugar, garlic, tomato paste, paprika, pepper, and cayenne together in bowl until sugar dissolves; transfer to zipper lock bag. Pat beef dry with paper towels. Prick beef all over with folk and cut into 2 ½ inch pieces. Add meat zipper lock bag with soy sauce mixture, seal, turn to coat meat, and refrigerate for 2 hours or up to 24 hours, turning occasionally.
FOR A CHARCOAL GRILL: open bottom grill vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
Clean and oil cooking grate. Grill beef until charred and it registers 130 to 135 degrees (for medium), 8 to 10 minutes. Transfer meat to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve. End.
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