Pepper-Crusted Steak with a Molasses Marinade

Pepper-Crusted Steak with a Molasses Marinade


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Between the pepper crust and the molasses marinade, this steak is packed full of flavor that is sure to wow anyone! If you’re tired of the traditional way to cook steak, try this alternative!

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Chicago, IL

Time needed

4 hour preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 (2 pound) flank steak, trimmed of excess fat
  • 3 tablespoons molasses
  • 1 tablespoon garlic powder
  • 3 tablespoons Dijon mustard
  • ½ teaspoon onion powder
  • 3 tablespoons red wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 3 tablespoons olive oil
  • 4 teaspoons peppercorns
  • 2 teaspoons sea salt

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Whisk together molasses, garlic powder, Dijon mustard, onion powder, red wine vinegar, soy sauce and olive oil until well combined.
Pour the marinade into a gallon Ziploc bag before placing the trimmed flank steak in. Turn it over within the bag to make sure it is fully coated before placing in the refrigerator for at least four hours. Allow to rest on the counter for 30 minutes before cooking to remove the chill.
Grind the peppercorns in a spice grinder or clean coffee grinder until the peppercorns are coarsely ground before placing on a plate with the salt. Make sure the salt and pepper mixture is evenly spread over the plate.
Remove the steak from the marinade and let the excess drip off before coating completely in the pepper and salt.
Get a cast iron skillet ripping hot and sear on each side for 5-6 minutes. Let rest for ten minutes before cutting against the grain and serving.

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