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Molasses grilled flank steak

Makes 4 to 6 servings


  • 3 tablespoon molasses
  • 3 tablespoon dijon mustard
  • 3 tablespoon olive oil
  • 3 tablespoon red wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoon chopped fresh rosemary
  • 3 clove garlic, chopped


Baking Directions:

Whisk together the molasses, mustard, olive oil, vinegar, soy sauce, rosemary and garlic in a 2-cup 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 the steak from the marinade, letting the excess drip off.

Sprinkle the steak well with salt and pepper.

Grill the steak on each side for 5 to 6 minutes, a total of 12 minutes.

Let rest for 10 minutes before slicing across the grain.

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