Beerbecue Beef Flank Steak

In a medium bowl, whisk together the ketchup, molasses, white vinegar, white sugar, black pepper, salt, cayenne pepper, cumin, allspice, and cinnamon until smooth. Gradually whisk in the beer until well combined. (5 minutes)

Place the flank steak in a shallow, non-reactive dish or resealable plastic bag. Pour the beerbecue sauce over the steak, ensuring it is evenly coated. Using a fork, poke numerous holes (at least 100 per side) all over the steak to help the marinade penetrate. (5 minutes)

Cover the dish or seal the bag and marinate the steak in the refrigerator for at least 8 hours, or preferably overnight (12 hours), for maximum flavor infusion.

Remove the steak from the marinade and pat it dry with paper towels. Reserve the leftover marinade. Pour the reserved marinade into a saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 5 minutes, or until slightly thickened, creating a luscious basting sauce. (10 minutes)

Preheat an outdoor grill to high heat and lightly oil the grate to prevent sticking. Season the flank steak generously with salt and freshly ground black pepper. (5 minutes)

Grill the flank steak for 2 1/2 minutes. Rotate the steak 45 degrees to create diamond grill marks and grill for another 2 1/2 minutes. Flip the steak and repeat on the other side, grilling for 2 1/2 minutes, rotating 45 degrees, and grilling for another 2 1/2 minutes. (10 minutes)

Flip the steak back to the original side and brush generously with the beerbecue basting sauce. Continue grilling until the sauce has caramelized and glazed onto the meat, about 30 seconds. Flip the steak and brush the other side with sauce, glazing for another 30 seconds. Repeat this process one more time, brushing and glazing each side for approximately 30 seconds. Ensure not to burn the sauce. An instant-read meat thermometer inserted into the thickest part of the steak should register 125°F (52°C) for medium-rare. (5 minutes)

Transfer the grilled flank steak to a cutting board and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (10 minutes)

Slice the steak lengthwise down the center, then cut each half across the grain into thin slices (about 3/8 inch thick). Arrange the slices on a serving platter and drizzle with any remaining beerbecue basting sauce. Serve immediately and enjoy!