Grilled Flank Steak with Molasses Barbecue Glaze
- Yield: 6 servings
- 1/2cup molasses
- 1/4cup coarse-grained mustard
- 1tablespoon olive oil
- 1 (1 1/2-pound) flank steak
- Whisk the molasses, mustard and olive oil together in a bowl. Place the steak in a large sealable plastic bag. Reserve 1/4 cup of the molasses mixture for basting. Pour the remaining molasses mixture over the steak. Seal tightly and marinate, covered, in the refrigerator for 2 hours, turning occasionally. Drain the steak, discarding the marinade. Place the steak on a grill rack. Grill, covered, over medium-high heat (350F to 400F) for 6 minutes on each side or until desired degree of doneness, basting frequently with the reserved marinade. Cut the steak diagonally across the grain into very thin strips.
Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Favorites(Scrumptious Inc., Decatur, Alabama, 2011).
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN