Molasses Marinated Flank Steak
|Molasses||250 Milliliter (1 Cup)|
|Dried thyme||1⁄2 Teaspoon (2 Milliliter)|
|Hot pepper flakes||1⁄2 Teaspoon (2 Milliliter)|
|Balsamic vinegar||50 Milliliter (1/4 Cup)|
|Flank steak||1 1⁄2 Pound (750 Gram)|
|Garlic||2 Clove (10 gm), finely chopped|
|Minced ginger root||2 Teaspoon (Use Fresh)|
Trim excess fat from steak.
With sharp knife, score steak on both sides at 2 in (5 cm) intervals; set aside.
In large, shallow nonmetallic dish, combine remaining ingredients.
Add flank steak; turn to coat both sides with marinade.
Refrigerate, covered, at least 8 hours or overnight, turning steak occasionally.
Remove steak from marinade; pat dry.
Place steak on oiled barbecue grill; grill over medium high heat 3 to 6 minutes each side, according to taste.
Transfer steak to cutting board; cut diagonally across the grain into thin slices.