Thursday, June 18, 2009

Grilled Flank Steak With Molasses Barbecue Glaze




Grilled Flank Steak With Molasses Barbecue Glaze


1/2 cup molasses
1/4 cup coarse-grained mustard
1 tablespoon olive oil
1 (1 1/2) lb flank steak
6 (8 inch) flour tortillas
1 cup shredded lettuce
1 large tomato, chopped
1 cup sharp cheddar cheese
1/2 cup sour cream

Whisk together first three ingredients.
Place steak in zip top bag and pour marinade over steak reserving 1/2 cup for basting. Seal and chill for two hours, turning occasionally. Remove meat from marinade, discarding marinade.
Grill, covered with grill lid over medium high heat 6 minutes on each side or to desired degree of doneness. Brush often with reserved marinade. Cut steak diagonally across the grain into very thin strips. Serve steak with tortillas and remaining ingredients.

I wrap the tortillas in foil and toss on the grill for a few minutes to warm them up nicely.


Served with the Cream Of Cilantro Soup makes this dinner a satisfying taste bud experience that is pleasing but not heavy and overly filling. Perfect summertime chow. Set out a pitcher of lemonade and you will make friends with everyone at the table. Love It!

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