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 Ingredients
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.