Grilled Marinated Flank Steak

Spicy mustard, sweet spiced plum barbecue sauce, and tangy vinegar make a flavorful paste to marinate the meat. Save the extra BBQ sauce for dipping.

Makes 4 servings

2 tablespoons Dijon mustard
2 tablespoons Spiced Plum Barbecue Sauce plus more for garnish
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
2 tablespoons freshly ground black pepper, plus more to taste
2 teaspoons Spicy BBQ Dry Rub
1 teaspoon finely chopped thyme
1 (1 ½ to 2-pound) flank steak, trimmed
1 teaspoon kosher salt
Freshly ground black pepper
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In a small bowl, combine the mustard, barbecue sauce, vinegar, oil, pepper, dry rub, and thyme; set the marinade aside.

Pat the steak dry with paper towels and place it in a glass baking dish just large enough to hold it. Using a fork, prick the steak about 20 times on each side. Rub both sides evenly with the salt and cover with the marinade. cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 24 hours, flipping the steak once or twice while it marinates.

Remove the steak from the marinade and bring to room temperature, about 30 minutes.