4 Flat Iron, Top Sirloin, Tenderloin or Strip Steaks
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
Salt and pepper to taste
Whisk together last 8 ingredients and 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.
Preheat gas or charcoal grill to 400°F.
Remove meat and discard marinade. Season with salt and more pepper to taste.
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°F with meat thermometer inserted into the thickest part of steak.
Transfer steaks to platter and let rest for 5 – 10 minutes before slicing against the grain.