Molasses marinated flank steak

By Mary Berg
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  • 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


  1. In a medium bowl, whisk together coffee, molasses, mustard, olive oil and vinegar.
  2. Add onion, garlic, ginger, salt and pepper; whisk to combine.
  3. 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.
  4. Heat broiler to high and set a rack 15 centimeters from broiler.
  5. 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.
  6. 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.



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