Beerbecue beef flank steak

Whisk ketchup, molasses, white vinegar, sugar, black pepper, cayenne, salt, cumin, allspice and cinnamon in a bowl; stir in one cup of beer.

Put the flank steak in a dish, pour over the sauce and poke all over with two forks, at least 100 pokes a side, a couple of minutes per side.

Cover with plastic wrap and marinate at least 8 hours, ideally 8 to 12.

Remove the steak and pat it fairly dry; simmer the marinade in a small saucepan on medium about five minutes to make a basting sauce.

Season both sides with salt and pepper.

Grill over a hot charcoal fire about two and a half minutes, give a half turn for diamond marks, two to two and a half minutes more; flip, paint the top with sauce and cook about four to five minutes.

At about 125 in the thickest part, flip and glaze, about 30 seconds per side, painting the top each time.

Rest five to ten minutes; halve lengthwise and slice across the grain; drizzle with more sauce.