Ingredients

The following ingredients have 4 Servings
  • 4 6 to 8 ounce flat iron, top sirloin, tenderloin or strip steaks
  • 1/2 cup blackstrap molasses
  • 2 tablespoons balsamic vinegar
  • 2 tablespooins olive oil
  • 2 tablespoons coarsely ground black pepper
  • 2 tablespoons minced garlic
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons dried red pepper flakes
  • 2 teaspoons chopped fresh thyme
  • to taste: salt and pepper

Instruction

  • Whisk together last 8 ingredients and pour into zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade. Set in refrigerator to marinate for 30 minutes – 2 hours, flipping bag occasionally.
  • Preheat gas or charcoal grill to 400°F. Remove meat and discard marinade. Season with salt and more pepper to taste.
  • Place steaks on oiled grates and grill for approximately 7 – 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 – 8 minutes or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of steak.
  • Transfer steaks to platter and let rest for 5 – 10 minutes before slicing against the grain.