Beer and Molasses Marinated Steak
A delicious way to transform an economical less tender cut of meat.
Recipe from Taste: Seasonal Dishes from a Prairie Table by CJ Katz
2 lbs steak, such as flank, top sirloin, sirloin tip, or similar cut of bison
One 440 mL can beer, ideally amber or dark beer
2 tbsp fancy molasses
2 tbsp Dijon mustard
1 medium onion, halved and sliced crosswise
3 cloves garlic, chopped
1 tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp tomato paste
In a large bowl, combine all ingredients except the steak; whisk well.
Add the steak and toss to coat. Cover the bowl and marinate all day or overnight. (You can also transfer the marinade and steak to a zip-lock bag, if desired.)
Preheat BBQ. Grill the steak to desired doneness, about 5 minutes per side. Remove to a plate, loosely cover and let rest 10 minutes.
Cut into thin slices by slicing on the diagonal across the grain of the meat. Serve warm or cold.