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Molasses Marinated Flank Steak with Roasted Red Peppers

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  • Level: Easy
  • Total: 4 hr 23 min
  • Prep: 15 min
  • Inactive: 4 hr
  • Cook: 8 min
  • Yield: 4 to 6 servings
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1/4 cup canola oil

1/2 cup cola

1 tablespoon molasses

1 tablespoon soy sauce

1 tablespoon red pepper flakes

2 tablespoons minced garlic

1 tablespoon freshly cracked black pepper

1 lime, juiced

1 (2-pound) flank steak, trimmed

1 baguette, cut on the bias into 1/2-inch thick slices

1/2 cup extra-virgin olive oil

1 (8-ounce) container herb-seasoned cream cheese

1 (10-ounce) jar red pepper strips

3 tablespoons chopped cilantro leaves


  1. In a small bowl mix together the oil, cola, molasses, soy sauce, red pepper flakes, garlic, black pepper and lime juice. Put the steak into a large shallow bowl and pour in the marinade. Move the steak around to assure the marinade is covering the meat. Allow to marinate 2 hours or up to 4 hours in the refrigerator.
  2. Preheat the grill over medium heat.
  3. Remove the steak from the marinade and put it on the grill. Cook for 4 minutes on each side. Remove from the grill to a cutting board and let rest for 5 minutes.
  4. Brush the bread slices with cream cheese. Slice the steak against the grain into very thin strips. Top the cheese with a strip of meat and a red pepper strip. Garnish with chopped cilantro and serve.