Molasses Marinated Flank Steak with Roasted Red Peppers
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 800
- Total Fat
- 54
- Saturated Fat
- 16
- Carbohydrates
- 38
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 41
- Cholesterol
- 144
- Sodium
- 673
- Total: 4 hr 23 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 8 min
Ingredients
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
Directions
- 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.
- Preheat the grill over medium heat.
- 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.
- 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.