Ingredients

The following ingredients have 4 Servings
  • 1/2 cup backstrap molasses
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons coarsly ground black pepper
  • 2 tablespoons minced garlic
  • 2 teapsoons fres grated ginger
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons dried red pepper flakes
  • 1 1/2 lbs flat iron, top sirloin, tenderloin or strip steaks

Instruction

  • Whisk together molasses, vinegar, oil, pepper, garlic, ginger, thyme, and red pepper flakes, and pour into plastic zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade.
  • Set in refrigerator to marinate for 30 minutes to 2 hours, flipping bag occasionally.
  • Preheat gas or charcoal grill to 400 F degrees. Remove meat and discard marinade. Season with salt and more pepper to taste.
  • Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant-read meat thermometer inserted into the thickest part of steak
  • Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain.
  • *Double recipe if you’d like to have leftovers to make steak salad and beef breakfast bowl.