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1/2 cup molasses
1/4 cup coarse-grained Dijon mustard
1 tablespoon olive oil
4 (8 to 10-ounce) boneless rib-eye steaks
3/4 teaspoon salt
3/4 teaspoon pepper

Combine 1/2 cup molasses, 1/4 cup mustard, and 1 tablespoon
olive oil in a shallow dish or large zip-top plastic freezer bag.
Add steaks; cover or seal, and chill at least 2 hours, turning
occasionally. Remove steaks from marinade, discarding marinade.
Sprinkle steaks evenly with salt and pepper. Grill, covered with
grill lid, over medium-high heat (350 degrees-400 degrees), 5-7 minutes on each
side or to desired degree of doneness.

Yield: 4 servings.

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