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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |