Black Strap Molasses Steak With Roasted Fingerlings And Grilled Vegetables

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CHARLOTTE – As buds on the trees, bushes and perennials start to burst, it is about that time to celebrate Spring Grilling!  The recipe below can be used for a wide variety of grilling meats, however, I would stick to primal cuts of Beef, Pork and Lamb and stay away from Poultry and seafood.  The high sugar content of this recipe encourages caramelization at the correct temperature.  When marinated correctly, this will yield an earthy flavored steak that tastes as if were cooked over coals.  Pair this with the fingerling potatoes and fresh grilled vegetable along with a respectable Cabernet Sauvignon, Merlot or Zinfandel and you can make an evening out of it!  Now put on some good cooking music, Allman Brothers Band- “At the Fillmore” or Blackfoot “Strikes” from their 1979 album- a classic… Enjoy~

Black Strap Molasses Steak with Roasted Fingerlings and Grilled Vegetables

Prep Time: 45 Minutes | On the Table: 75 Minutes


4- 10 oz. NY Strip Steaks  |  2 Tablespoon Brown Sugar  |  4 oz. Red Wine

2 Tablespoon. Black Strap Molasses  |  1 tsp. Sea Salt  |  ½ teaspoon Milled Black Pepper

½ teaspoon Smoked Paprika  |  ¼ teaspoon Chopped Thyme  |  1 Yellow Onion- Julienne

2 Garlic cloves- minced  |  3 Tbsp. EVOO  |  2 Scallions- cut into 1” pieces


1# Fingerling Potatoes  |  1 Tablespoon Chopped Rosemary

2 Shallots- Chopped  |  ¼ Cup EVO- Olive Oil


1 Zucchini, Yellow Squash, Red Onion and Red Pepper  |  Fresh Milled Pepper

½ Cup EVOO  |  2 Tablespoon Minced Basil  |  1 Tablespoon Minced Garlic  | Sea Salt


Your first order of business is to find fresh cut strip steaks or rib eye from your local butcher.  Look for the right marbling in the steaks and the absence of sinew.  1 hour before you want to grill-   In a large stainless steel mixing bowl, add red wine, brown sugar, molasses, salt, black pepper, paprika, thyme, yellow onions, garlic and olive oil- blend with a whisk well.  Drop the scallions in like you don’t care, then place the steaks in a shallow pan and pour mixture overtop and cover.  Press the plastic wrap down into the marinate, trying to remove all of the air.  Chill for up to 1 hour but for a minimum of 30 minutes.

For the Vegetables and Fingerlings- quarter the fingerlings and place in a bowl with chopped shallots and rosemary, olive oil and sea salt and fresher milled pepper to taste- about 7- turns of each.  Place on a sheet pan with parchment paper.  When 30 minutes from service, roast at 400 for 20-25 minutes.

Slice the squash into ¼” thick and cut on the bias, slice the red onion into ½” rings and cut the red pepper half, then half again, then half so you have 8 strips.  In a large stainless steel bowl, place the vegetables, olive oil, basil and garlic and season with sea salt and pepper.

For the Grillin… crank up that grill until you get over 500 degrees.  On the hot part of the grill, lay your steaks at an angle, starting at 10PM, lay your vegetables around the less “burn your face off” part of the grill.  REDUCE heat to medium and CLOSE THE LID!  After 2 minutes, turn your steaks to 2PM, flip your vegetables and monitor flair ups.  After a few more minutes, tune the steaks over and repeat the process.  Cook to your desired temperature and let rest for 5 minutes before cutting into the steak! Serve with crusty bread, a nice greens salad and some good wine!  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!