Mustard Molasses Flank Steak over Spinach with Humboldt Fog

Recipe swap day has arrived once again.  This time was my friend Justine's day.  The original recipe was found on myrecipes.com which is a wonderful index and also has great collections of various recipes.  

For the flank steak Justine pre-marinated it for me and brought it over with the sides. I love that all I had to do was take it out of the marinade, throw it on the grill and pour the marinade into a saucepot and reduce.  Very easy and very delicious.

Mustard Molasses Flank Steak over Spinach with Humboldt Fog

Serves 4
Ingredients

1/3 cup balsamic vinegar
1/4 cup fat-free, less-sodium beef broth
2 tablespoons molasses
2 tablespoons whole-grain Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
Cooking spray
1 bunch of fresh organic spinach
2 ounces Humboldt Fog or bleu cheese
3 sun dried tomatoes, chopped
Kosher salt and fresh cracked pepper, to taste 

Directions

1. Combine first 7 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes to 24 hours.

2. Preheat grill to medium high.  Pour the marinade into a sauce pot and turn to a boil. Reduce heat and simmer about six minutes or until mixture has thickened.

3. Meanwhile add steak to grill and grill to desired doneness.  For medium rare, I grilled about 8 minutes per side.  Set steak aside to rest.

4. Cut steak diagonally across the grain into 1/4-inch-thick slices. Layer spinach, salt and pepper and sun dried tomato. Drizzle mustard-molasses sauce over steak. Top with cheese.