(Gluten Free, Grain Free, Paleo, Dairy Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free)
This rich, Paleo steak can be made winter or summer because it is cooked on the stovetop. The combination of balsamic vinegar and blackstrap molasses bring some earthy, elegant flavors, and the three hour marinating time allows the steak to become extremely tender and juicy. The steaks you can use in this recipe aren't as well-known as the Rib Eye or New York, but we think that they definitely should be. You're missing out if you've never tried one of these thin, super flavorful cuts!
Note: Unless if you want to turn the marinade into a sauce and are prepared to make it hot enough to cook raw meat juices, you should discard it. Do NOT reuse it.