Austinite Nickie Clark sends this recipe that she says is “just like the one” her grandfather used for years for summer grilling. “Grandad came to Austin when it was a small town, and loved to cook in the summers out in the backyard. His ingredients sometimes included coffee and whisky in the sweet marinade, but this tastes just about like it with updated modern ingredients, without the lard or liquor.”

Serves: 6


· 3/4 cup molasses

· 1/3 cup soy sauce

· 1/4 cup vegetable (canola) oil

· 1/4 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 lb.) flank steak


Thoroughly mix the marinade ingredients in a large kitchen bowl (or a large Ziploc bag). Make sure molasses is well combined. Cut any fat from steak and place in the bowl or bag. Chill 4-6 hours.

Grill steak at 450 degrees to desired doneness. Remove from grill and leave on covered plate for 10 minutes. Cut into thin slices diagonally. Season to taste.