Mustard-Molasses Flank Steak

The meat turned out great; I had never broiled flank steak before and it was really easy. The marinade was yummy, but the sauce never thickened (actually, I doubled it for the marinade, so that could have had something to do with it. I will definitely make again.

Loved this recipe! This was easy to prepare, relatively quick and made a delicious sauce. We used a New York strip instead of a flank steak. The sauce is delightfully tangy from the balsamic and mustard and has a nice kick from the molasses. So easy!

Fantastic.... I used Top Sirloin Cap steaks instead in it was amazing! Will do it again.

Simple, fast, and yummy! I used chicken broth instead of beef broth. But, meat turned out perfect and glaze was the perfect balance of tangy and sweet. We cook a lot and my husband thought it was extra special- company worthy. Didn't take long to cook either.

Delicious and easy to make!

I loved the glaze. I liked the steak, but I think this would be a fantastic marinade for portobellos, or pork tenderloin too. I'll be trying those next time rather than the flank steak.