Molasses Grilled Flank Steak

From “Recipe Revival: Southern Classics Reinvented for Modern Cooks” by the editors of Southern Living (Oxmoor House)

Makes 6 to 8 servings

¾ cup molasses

¹⁄3 cup soy sauce ¼ cup canola oil ¼ cup fresh lemon juice 2 tablespoons

Worcestershire sauce 2 tablespoons grated fresh

ginger 3 garlic cloves, minced 1 teaspoon dried crushed

red pepper 1 (2-pound) flank steak Watermelon Salsa (recipe

follows) Fresh cilantro, for garnish

Instructions: Place the first 8 ingredients in a 2-gallon zip-top plastic freezer bag; squeeze the bag to combine.

Add the steak; seal the bag and chill 4 to 12 hours. Remove the steak from the marinade, discarding the marinade.

Preheat the grill to 400 to 450 degrees. Grill the steak, covered with grill lid, about 9 minutes on each side or to desired degree of doneness. Remove from the grill and let stand 10 minutes.

Cut diagonally across the grain into thin slices. Season with salt and pepper to taste; serve with Watermelon Salsa.

WATERMELON SALSA Makes 4 cups 1 cup diced unpeeled

nectarine 2 jalapeño peppers, seeded

and minced 1 tablespoon sugar 3 tablespoons fresh lime

juice 2 teaspoons orange zest 2 teaspoons grated fresh

ginger 2 cups seeded and diced

watermelon ½ cup chopped fresh cilantro ¹⁄3 cup diced red onion

Instructions: Stir together the first 6 ingredients in a large bowl; let stand 15 minutes. Add the watermelon and next 2 ingredients, and gently toss to coat.

Serve immediately, or cover and chill up to 24 hours.