Mustard-Molasses Flank Steak

A couple of hours before you make dinner, throw the balsamic vinegar, beef broth, molasses, whole grain Dijon mustard, salt, pepper and the flank steaks in a plastic bag.

Let it marinate for a couple hours in the fridge. Once you are ready for dinner, preheat the broiler. Then remove the steaks from the bag and place on a pan coated with cooking spray. Reserve the marinade.

Place the pan with the steaks in the oven on the top shelf and broil one side for 5 minutes. Pull the pan out of the oven and flip over to the other side. Broil for 5 more minutes. While the steaks broil, place the reserved marinade into a small saucepan. Bring the marinade to a boil and reduce the sauce for about 6 minutes until it has reduced in half. Stir occasionally so the sauce doesn’t burn!

Once the steaks are out of the oven, let them sit for a couple of minutes so they can absorb their juices back into them. Then cut the steaks at a diagonal against the grain into thin slices. Drizzle the mustard-molasses reduction over top and sprinkle some chopped green onion as a garnish.