For the Marinade
½ cup soy sauce
¼ cup honey
¼ cup Dijon mustard
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
½ cup vegetable oil
Kosher salt and freshly ground black pepper
2 pounds flap meat
- To make the marinade: Combine the soy sauce, 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, for at least 1 hour, and up to 12 hours. - Remove the meat 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 heat and
leave the rest off. Scrape the cooking grates clean. - Place the meat on the hot side of the grill and cook until
well charred on the first side, about 3 minutes. Flip the
meat and continue to cook until the second side is well
charred, about 3 minutes longer. Transfer the meat to the