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
- 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.
- Preheat your grill to medium heat.
- 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.
- 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.
