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Molasses marinated flank steak
Ingredients
- 1 cup (125 milliliters) cold coffee
- 2/3 cup (225ml) molasses
- 1/4 cup (60 grams) Dijon mustard
- 1/4 cup (60 milliliters) olive oil
- 3 tablespoons (45 milliliters) balsamic vinegar
- 1 yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 2-1/2 centimeter piece of ginger, thinly sliced
- 8 sprigs thyme
- 4 sprigs rosemary
- 2 teaspoons (10 grams) kosher salt, plus more
- 1 teaspoon (5 grams) freshly ground black pepper, plus more
- 750–800 grams flank steak
Directions
- In a medium bowl, whisk together coffee, molasses, mustard, olive oil and vinegar.
- Add onion, garlic, ginger, salt and pepper; whisk to combine.
- Pour marinade into a large re-sealable bag. Add steak, rosemary and thyme sprigs. Seal, remove as much air as possible and turn steak to coat evenly. Place re-sealable bag on a rimmed baking sheet and refrigerate for four to eight hours. Remove from fridge 30 minutes before cooking.
- Heat broiler to high and set a rack 15 centimeters from broiler.
- Remove steak off rimmed sheet and line sheet with a roasting rack. Remove steak from marinade bag, shake off any excess and place on prepared rack. Season with salt and pepper.
- Broil until 120°F to 125°F (50°C), about eight to 12 minutes, flipping halfway. Set the steak aside to rest for ten minutes under foil before slicing against the grain and serving.
