2 Remove the steak from the marinade and pat dry with paper towels Ignite a large chimneyful of coals and wait until they’re covered in gray ash, then spread evenly over one half of the grill grate Put the cooking grate in place, cover, and allow the grill to preheat for 5 minutes Or, if using a gas grill, heat one set of burners to high and leave the rest off Scrape the cooking grates clean Place the flank steak on the hot side of the grill and cook until well charred on the first side, about 3 minutes Flip the steak and continue to cook until the second side is well charred, about minutes longer Transfer the steak to the cooler side of the grill, cover, and cook until the center of the steak registers 125°F for medium-rare, or 135°F for medium, on an instant-read thermometer, about minutes longer Transfer to a cutting board, tent with foil, and allow to rest for at least 5 minutes Thinly slice the beef against the grain and transfer to a large bowl Add the herbs, shallots, cucumber, bean sprouts, and reserved marinade and toss to combine Serve immediately GRILLED FLAP MEAT (STEAK TIPS) WITH HONEY-MUSTARD MARINADE Flap meat can be bought as a single large piece of meat, but it’s more commonly served cut into strips labeled “sirloin tip” or “steak tips.” Either will do for this recipe If you buy it whole, divide it into individual serving portions before marinating Flap can be replaced with hanger, flank, or skirt steak SERVES 4 ...GRILLED FLAP MEAT (STEAK TIPS) WITH HONEY-MUSTARD MARINADE Flap meat can be bought as a single large piece of meat, but it’s more commonly served cut into strips labeled “sirloin tip” or “steak tips.” Either will do for this recipe