I don’t usually marinate my steaks. It just kinda depends on how I feel that day. Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that. You get some sweet, but it’s not overwhelming at all. Not in the least. And you get that great southwestern chili flavor. And hints of soy and rice vinegar. And best of all, you can still taste the steak. That’s why I bought one, ya know? I still want to taste meat, but I don’t mind making it a bit different.
Because of the molasses and brown sugar you have to keep the time the steak spends over direct heat to a minimum. That high heat will definitely give you a char quick. Just sear it off and then move it to indirect heat to finish cooking. Just before you cook up your steak, make a batch of my jalapeno and onion steak topping and keep it warm until you’re ready to slice into that tasty meat.
If you’re feeling in the mood for spicy, substitute hot chili powder, a little or a lot. Also try my Asian steak marinade.
For the perfect meat-and-potatoes meal side dish, make my roasted spiral potatoes.
- 1/4 cup brown sugar
- 1/4 cup molasses
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried ginger
- 1 tablespoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 2 (1 pound) steaks
- Whisk together all ingredients except for the steaks.
- Pour marinade into the bottom of a large resealable container, or divided between two containers large enough to hold each steak.
- Add steaks. Coat bottoms well then flip and coat other sides.
- Cover and refrigerate for 1 hour, flipping the steaks every 15 minutes.
- Cook as you normally would. Note that since the marinade contains molasses and brown sugar the steaks will char if left over high heat for very long. Sear your steaks over high heat then finish them over indirect heat to prevent burning.