Molasses and Pepper Crusted Steak

Yield: 4 servings

Ingredients

Marinade

• 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

Steaks

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

Instructions

Marinade

1. 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 to 2 hours, flipping bag occasionally.
2. Heat gas or charcoal grill to 400 degrees F.

Steaks

1. Remove steaks and discard marinade. Season with salt and more pepper to taste.
2. 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 degrees F with meat thermometer inserted into the thickest part of steak.
3. Transfer steaks to platter and let rest for 5-10 minutes before slicing against the grain.

Nutrition

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

Attribution

Recipe and photo used with permission from: Texas Beef Council