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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 3 tablespoons molasses
- 3 tablespoons red wine vinegar
- 3 tablespoons Dijon mustard
- 1 tablespoon low sodium soy sauce
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 2 tablespoons chopped rosemary
- 1 (2 pound) flank steak, trimmed of excess fat
Method
- Whisk together the molasses, vinegar, mustard, soy sauce, olive oil, garlic, and rosemary in a 2 cups measuring cup.
- Pour the marinade into a 1-gallon size ziptop bag.
- Add the flank steak and turn to coat with the marinade.
- Place in the refrigerator for 4 hours (or at least 1 hour if time is limited).
- Remove the steak from the fridge at least 30 minutes before grilling to remove the chill.
- Heat a cast iron grill pan or outdoor gas grill over medium high heat.
- Remove steak from the marinade letting excess drip off.
- Season the steak well with salt and pepper.
- Grill steak on each side for 5 to 6 minutes, a total of 12 minutes.
- Let rest for 10 minutes before slicing across the grain.
