Molasses marinated flank (bavette) steak with roasted red peppers
Molasses marinated flank (bavette) steak with roasted red peppers
Recipe by:
Aaron McCargo, Jr.
8
15
4
Easy
- 4 tbsps rapeseed oil
- 120ml cola
- 1 tbsp molasses
- 1 tbsp soy sauce
- 1 tbsp red pepper flakes
- 2 tbsps minced garlic
- 1 tbsp freshly cracked black pepper
- 1 lime, juiced
- 1 (900g) flank steak, trimmed
- 1 baguette, cut on the bias into 1.25cm thick slices
- 8 tbsps extra-virgin olive oil
- 1 (230g) container herb-seasoned cream cheese
- 1 (300g) jar red pepper strips
- 3 tbsps chopped coriander leaves
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.
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.
