4 Flat Iron, Top Sirloin, Tenderloin or Strip Steaks
Salt and pepper to taste
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
Whisk together marinade 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-2 hours, flipping bag occasionally.
Preheat gas or charcoal grill to 400°F.
Remove steaks 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.
Nutrition information per serving: 420 calories; 20 g fat (6 g saturated fat; 0.5 g trans fat); 80 mg cholesterol; 80 mg sodium; 1060 mg potassium; 36 g carbohydrate; 1 g fiber; 32 g sugars; 24 g protein; 0% (DV) vitamin D; 15% (DV) calcium; 20% (DV) iron; 30% (DV) potassium