Molasses-Mustard Marinated Flank Steak with Grilled Tomatoes & Onions

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, 1/4 teaspoon of the pepper and 1/8 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 degrees 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 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Drizzle with remaining 1 tablespoon olive oil. Serve with lemon wedges to squeeze over vegetables. Serve with sliced steak.