Photo: Oxmoor House
Prep Time
4 Mins
Cook Time
10 Mins
Marinate Time
30 Mins
4 servings (serving size: 3 ounces steak and about 1 1/2 tablespoons sauce)

Reducing the tangy-sweet marinade for this recipe on the stove top deepens its rich flavor. Use leftovers to top a green salad for lunch the next day.

How to Make It

Step 1

Combine first 7 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes.

Step 2

Preheat broiler.

Step 3

Remove steak from bag, reserving marinade. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Remove steak from oven; loosely cover with foil.

Step 4

While steak broils, place reserved marinade in a small nonstick skillet. Bring to a boil; cook until reduced to 1/3 cup (about 6 minutes), stirring occasionally.

Step 5

Cut steak diagonally across the grain into 1/4-inch-thick slices. Drizzle mustard-molasses sauce over steak. Top with onions, if desired.

Cooking Light Fresh Food Fast

Ratings & Reviews

littleco1's Review

November 24, 2013
This was really easy to make, and the outcome certainly exceeded my expectations. I accompanied the steak with caramelized onions and a salad with chunky blue cheese. Absolutely delicious!

JustineBR's Review

April 30, 2013
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.

ewarnock's Review

July 15, 2011
Delicious and easy to make!

9167111's Review

October 28, 2010
Fantastic.... I used Top Sirloin Cap steaks instead in it was amazing! Will do it again.

acreech31's Review

September 14, 2010
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.

Turtle542's Review

December 30, 2009
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.

lfirebrand's Review

November 01, 2009
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!