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Molasses and Pepper Crusted Steak

Molasses and Pepper Crusted Steak



  • 1/2 cup molasses
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons coarsely ground black pepper
  • 2 tablespoons minced garlic
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons dried red pepper flakes


  • 4 Flat Iron, Top Sirloin, Tenderloin or Strip Steaks
  • Salt and pepper to taste


  1. Marinade: Whisk together ingredients. 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.
  2. Heat gas or charcoal grill to 400 degrees F.
  3. Steaks: Remove steaks and discard marinade. Season with salt and more pepper to taste.
  4. 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 degrees F with meat thermometer inserted into the thickest part of steak.
  5. Transfer steaks to platter and let rest for 5-10 minutes before slicing against the grain.

Yield: 4 servings

Nutrition information per serving: 420 calories; 20 g fat (6 g saturated fat; 0.5 g trans fat); 80 mg cholesterol; 80 mg sodium; 1060 mg potassium; 36 g carbohydrate; 1 g fiber; 32 g sugars; 24 g protein; 0% (DV) vitamin D; 15% (DV) calcium; 20% (DV) iron; 30% (DV) potassium

Recipe and photo credit (used with permission): Texas Beef Council

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