Molasses Marinated Flank Steak with Roasted Red Peppers Recipe

Molasses Marinated Flank Steak with Roasted Red Peppers

Skill Level: Simple

Makes: 4 to 6 portions

Nutrition Info (per 1 of 6 portions): 800 calories, 54 g total fat, 16 g saturated fat, 38 g carbs, 3 g fiber, 10 g sugars, 41 g protein, 144 mg cholesterol, 673 mg sodium

Total Time: 4 hr 23 min

Prep Time: 15 min

Inactive Marinating Time: 4 hr

Cooking Time: 8 min

Ingredients

• 1/4 cup canola oil
• 1/2 cup cola
• 1 tablespoon molasses
• 1 tablespoon soy sauce
• 1 tablespoon crushed red pepper flakes
• 2 tablespoons minced garlic
• 1 tablespoon freshly ground black pepper
• Juice of 1 lime
• 1 (2 lb) flank steak, trimmed
• 1 baguette, sliced on the bias into 1/2-inch thick pieces
• 1/2 cup extra-virgin olive oil
• 1 (8-ounce) container herb cream cheese
• 1 (10-ounce) jar roasted red pepper strips
• 3 tablespoons chopped fresh cilantro

Directions

1. In a small bowl, whisk together the canola oil, cola, molasses, soy sauce, crushed red pepper flakes, garlic, black pepper, and lime juice. Place the flank steak in a large, shallow dish and pour the marinade over it, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, up to 4 hours for deeper flavor.
2. Preheat your grill to medium heat.
3. Remove the steak from the marinade and grill about 4 minutes per side for medium-rare to medium, depending on thickness. Transfer the steak to a cutting board and let rest for about 5 minutes.
4. Spread herb cream cheese on each baguette slice. Slice the steak thinly against the grain and place a strip on each bread slice. Top with a roasted red pepper strip and finish with chopped cilantro before serving.