Flank Steak with Honey-Molasses Sauce
Source of Recipe
"Knock-Out-The-Fat Barbecue and Grilling Cookbook", by George Foreman
List of Ingredients
Hot Honey-Molasses Sauce:
2 tbsp. extra-virgin olive oil
1/4 cup minced onion
1/4 cup minced green bell pepper
2 garlic cloves, minced
1 (10 3/4 oz.) can tomato puree
1 cup apple cider vinegar
1 cup honey
1/4 cup blackstrap molasses
2 tbsp. yellow mustard
1 1/4 tsp. red pepper flakes
1 tsp. chili powder
Flank Steak:
1 1/2 lb. flank steak, trimmed of all visible fat and connective tissue
Canola oil for the grid, if using a grill.Recipe
To make the sauce: In a medium saucepan, heat the oil over medium-high heat, and add the onion, bell pepper, and garlic. Saute' for about ten minutes, or until tender. Add the tomato puree, apple cider vinegar, honey, molasses, mustard, red pepper flakes, and chili powder. Reduce the heat to low, and simmer for thirty to forty minutes or until the sauce has thickened.
To prepare the steak: Prepare the grill or electric grilling machine for cooking. If using charcoal, oil the grid and place it above ashen coals. Then move it to a cooler area and cook to medium rare for about three to four minutes per side. Brush the sauce on the steak just before turning and then brush the top side with sauce. If using an electric grilling machine, place the flank steak on a hot grill and cook for about three minutes for medium rare. After 1 1/2 minutes, brush the sauce on the top side.
To serve, slice the flank steak into thin strips against the grain. Spoon some of the Hot Honey-Molasses Sauce over the top and serve immediately.
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