Nutrition per serving may change if servings are adjusted.
1 pound beef flank steak
⅓ cup molasses
2 tablespoons spicy brown mustard
2 tablespoons olive oil, divided
1 tablespoon water
2 cloves garlic, minced
¼ teaspoon caraway seeds, crushed
½ teaspoon freshly ground pepper, divided
⅛ teaspoon salt plus ¼ teaspoon, divided
2 medium tomatoes, cored and cut into 1-inch thick slices
1 medium red onion, cut into ½-inch thick slices
4 lemon wedges
Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a large self-sealing plastic bag. Whisk together molasses, mustard, 1 tablespoon of the oil, the water, garlic, caraway seeds, ¼ teaspoon of the pepper and ⅛ teaspoon salt in a small bowl. Add to bag with steak. Seal bag and turn to coat steak with marinade. Marinate steak in the refrigerator for 4 to 24 hours, turning bag occasionally.
Remove from the refrigerator 15 minutes before cooking. Drain steak, discarding marinade. Lightly coat tomato and onion slices with cooking spray.
For a charcoal or gas grill, place steak, tomato and onion slices on the rack of a covered grill directly over medium coals. Grill tomato slices for 4 to 6 minutes or until just browned, turning once. Grill onion slices 8 to 10 minutes or until just tender, turning once. Grill steak for 15 to 18 minutes for medium doneness (160°F), turning once halfway through grilling.
Transfer steak to a cutting board; cover with foil and let stand for 10 minutes. Thinly slice steak across the grain.
To serve, divide tomato and onion slices among four serving plates. Sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Drizzle with remaining 1 tablespoon olive oil. Serve with lemon wedges to squeeze over vegetables. Serve with sliced steak.