Molasses & Pepper Crusted Steak
Sweet molasses and coarse black pepper form a sticky, spicy crust on grilled steaks—marinate briefly, sear over high heat and rest before slicing against the grain for juicy, flavorful servings. Simple enough for weeknights, bold enough for guests.
Recipe Courtesy Of:
Cook Time: 60 Minutes
Servings: 4
Ingredients: 11
Ingredients
Marinade
Preparation
-
Step 1
Whisk together marinade ingredients. Pour into zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade. Set in refrigerator to marinate for 30 minutes-2 hours, flipping bag occasionally.
-
Step 2
Preheat gas or charcoal grill to 400°F.
-
Step 3
Remove steaks and discard marinade. Season with salt and more pepper to taste.
-
Step 4
Place steaks on oiled grates and grill for approximately 7-9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6-8 minutes or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of steak.
-
Step 5
Transfer steaks to platter and let rest for 5-10 minutes before slicing against the grain.
Nutrition Information
246 Calories
2.7g SAT FAT
33g PROTEIN
2.7 mg IRON
6.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using Top Sirloin: 246 Calories; 73 Calories from fat; 8.2 g Total Fat (2.7 g Saturated Fat; 3.6 g Monounsaturated Fat); 89 mg Cholesterol; 552.3 mg Sodium; 7.3 g Total Carbohydrate; 0.4 g Dietary Fiber; 33.3 g Protein; 2.7 mg Iron; 565.1 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 13.2 mg Niacin (NE); 0.8 mg Vitamin B6; 1.9 mcg Vitamin B12; 6.2 mg Zinc; 40.2 mcg Selenium; 127.5 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Iron, Potassium and Riboflavin.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
1 comment on "Molasses & Pepper Crusted Steak"