Ingredients

• Large zip-top bag
• ⅓ cup molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic salt
• 1 teaspoon liquid smoke
• 2 lb beef flank steak
• Aluminum foil
• 1 cup barbecue sauce
• ¼ cup raspberry preserves
• 3 tablespoons spicy brown mustard
• 1 tablespoon chipotle pepper sauce
• 6 hamburger buns

Steps

1. Preheat oven to 425°F. Place in zip-top bag: molasses, Worcestershire sauce, garlic salt, and liquid smoke; shake to mix. Add flank steak (wash hands); seal bag tightly and knead to evenly coat the steak. Transfer steak and marinade to 2-quart baking dish; bake 25–30 minutes and until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and cover loosely with foil; let stand 5 minutes before slicing. Temperature will rise 5–10°F during this time.
2. Combine remaining ingredients (except buns). Slice meat thinly (across the grain). Place meat on buns, top with sauce and serve. (Sauce may be warmed, if desired. Place in microwave-safe bowl; microwave on HIGH 30–45 seconds or until warm.)
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• Cooking spray
• 1 (28 oz) can original baked beans, drained
• 8 oz diced fresh onions (1 ½ cups)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• ¼ cup molasses
• ½ teaspoon Worcestershire sauce
• 4 slices bacon

Steps

1. Preheat oven to 425°F. Coat 2-quart baking dish with spray. Drain beans, then combine with remaining ingredients (except bacon). Transfer mixture to baking dish; lay bacon slices evenly across top of beans.
2. Bake 25–30 minutes or until bacon is browned and sauce is bubbling around edges. Let stand 5 minutes before serving.