Ingredients

For the Steak:

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2 8-ounce flank steaks

¼ cup packed light brown sugar

¼ cup yellow mustard

¼ cup soy sauce

Kosher salt and freshly ground black pepper

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For the Pepper Relish:

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6 tablespoons extra-virgin olive oil

1 medium red bell pepper, roughly chopped (about 1 cup)

1 medium yellow bell pepper, roughly chopped (about 1 cup)

1 small red onion, halved and thinly sliced (about ½ cup)

1 jalapeño, seeded and minced

2 garlic cloves, minced

1 tablespoon finely chopped fresh thyme

Kosher salt and freshly ground black pepper

¼ cup sherry vinegar

Grated zest and juice of 1 lime

¼ cup raw honey

¼ cup finely chopped fresh cilantro

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1. Pierce the flank steaks with a fork or paring knife a few times on both sides. Place the steaks in a 1-gallon zip-top bag. In a small bowl, whisk together the brown sugar, mustard and soy sauce. Season with salt and black pepper. Pour the marinade over the steaks and let sit at room temperature for 1 hour.

2. Preheat a grill to medium high.

3. Remove the steaks from the bag (discard the marinade). Put the steaks on the grill and cook, covered, until nicely charred and medium rare (130°F), about 4 minutes per side.

4. Transfer the steaks to a cutting board to rest, loosely tented with foil, for about 10 minutes.

5. While the steaks are resting, make the pepper relish: Heat the olive oil in a medium skillet over medium heat. Add the bell peppers, onion, jalapeño and garlic and cook, stirring, until the vegetables are softened, about 5 minutes. Add the vinegar and lime juice and bring to a simmer. Reduce the heat and cook, stirring occasionally, until reduced, about 5 minutes. Remove from the heat and stir in the honey, cilantro, the remaining 4 tablespoons olive oil, and the lime zest.

6. Slice the steaks thinly against the grain, top with pepper relish and serve.