with Molasses Bourbon Demi Glace
1 Bottle Beer
1/4 cup Dark Molasses
1 tsp Dry Thyme
2 Tbs Sugar
1 Tbs Kosher or Sea Salt
1/2 tsp Freshly Ground Black Pepper
3 Pounds Certified Angus Flank Steak
Combine the first 6 ingredients. Place flank steaks in a ziplock bag and cover with the marinade. Allow to sit for at least 2 hours, and up to 24.
Preheat a grill to medium high and cook the steaks to an internal temperature of 135 degrees. Allow to sit for 10 minutes before slicing.
1 Medium Yellow Onion, Diced
1/4 cup Tomato Paste
1/2 cup Red Wine
1/3 cup Molasses
1/4 cup Balsamic Vinegar
3 cups Beef Stock
1/3 cup Bourbon
To make the sauce, sauté the onions until just starting to carmelize, about 10 minutes. Add in the tomato paste and cook for 1 more minute. Pour in the molasses, vinegar, and red wine. Reduce this liquid by half. Add the beef stock and again reduce by half. Pour in the bourbon and cook for 5 minutes longer. Strain out the onion pieces if you desire.
Slice the flank steak and divide amongst 6 plates. Top with the sauce.