4 Flat Iron, Top Sirloin, Tenderloin or Strip Steaks
Salt and pepper to taste
½ cup molasses
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. coarsely ground black pepper
2 Tbsp. minced garlic
2 tsp. finely grated fresh ginger
2 tsp. finely chopped fresh thyme
2 tsp. 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: Calories 420; Total fat 20g (Sat. fat 6g; Trans fat 0.5g); Cholest. 80mg; Sodium 80mg; Total Carb. 36g; Fiber 1g; Total Sugars 32g; Protein 24g; Vit D (0% DV); Calcium (15% DV); Iron (20% DV); Potas. (30%DV)