Grilled Flank Steak

Pat steak dry with paper towels. Cut steak in half lengthwise. Cut each piece in half crosswise to create 4 steaks. Place steaks in 13 by 9-inch baking dish. Combine salt and sugar in small bowl. Sprinkle 2 teaspoons salt mixture on 1 side of steaks and press gently to adhere. Flip steaks and repeat with another 2 teaspoons salt mixture. Cover and let sit at room temperature for 1 hour.

For a charcoal grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 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.

Clean and oil cooking grate. Sprinkle both sides of steaks with pepper and remaining 1 teaspoon salt mixture. (Steaks will be moist; do not pat dry.)

Set wire rack in rimmed baking sheet. Arrange steaks on grill and cook (covered if using gas), flipping steaks every 2 minutes and moving steaks as needed for even cooking, until meat registers 125 to 130 degrees, 6 to 12 minutes. (Start checking temperature of thinner pieces after 6 minutes.) Transfer steaks to prepared rack and let rest for 10 minutes.

Transfer steaks to cutting board and, using sharp knife, slice steak as thin as possible on bias against grain. Transfer to platter and serve.