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Molasses marinated flank (bavette) steak with roasted red peppers
Molasses marinated flank (bavette) steak with roasted red peppers
1) In a small bowl mix together the oil, cola, molasses, soya sauce, red pepper flakes, garlic, black pepper and lime juice. Put the steak into a large shallow bowl and pour in the marinade. Move the steak around to ensure the marinade is covering the meat. Allow to marinate for 2 hours, and up to 4 hours, in the refrigerator.
2) Preheat the griddle over medium heat.
3) Remove the steak from the marinade and put it on the griddle. Cook for 4 minutes on each side. Remove from the griddle to a cutting board and let rest for 5 minutes.
4) Brush the bread slices with cream cheese. Slice the steak against the grain into very thin strips. Top the cheese with a strip of meat and a red pepper strip. Garnish with chopped coriander and serve.