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Mustard Molasses Flank Steak over Spinach with Humboldt Fog

Posted Mar 09 2010 2:32pm
Recipe swap day  has arrived once again.  This time was my friend Justine's day.  The original recipe was found on which is a wonderful index and also has great collections of various recipes.  

For the flank steak Justine pre-marinated it for me and brought it over with the sides. I love that all I had to do was take it out of the marinade, throw it on the grill and pour the marinade into a saucepot and reduce.  Very easy and very delicious.

Mustard Molasses Flank Steak over Spinach with Humboldt Fog

Serves 4

1/3 cup balsamic vinegar
1/4 cup fat-free, less-sodium beef broth
2 tablespoons molasses
2 tablespoons whole-grain Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
Cooking spray
1 bunch of fresh organic spinach
2 ounces Humboldt Fog or bleu cheese
3 sun dried tomatoes, chopped
Kosher salt and fresh cracked pepper, to taste 


1. Combine first 7 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes to 24 hours.

2. Preheat grill to medium high.  Pour the marinade into a sauce pot and turn to a boil. Reduce heat and simmer about six minutes or until mixture has thickened.

3. Meanwhile add steak to grill and grill to desired doneness.  For medium rare, I grilled about 8 minutes per side.  Set steak aside to rest.

4. Cut steak diagonally across the grain into 1/4-inch-thick slices. Layer spinach, salt and pepper and sun dried tomato. Drizzle mustard-molasses sauce over steak. Top with cheese.
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