In a medium bowl, whisk together vegetable oil, distilled white vinegar, molasses, soy sauce, ancho chile powder, garlic powder, ground dill seeds, grated lemon zest, and black pepper until well combined.

Place the steaks in a shallow dish or resealable plastic bag.

Pour the marinade over the steaks, ensuring they are evenly coated.

Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.

Preheat the grill or skillet over medium-high heat.

Remove the steaks from the marinade, allowing excess marinade to drip off.

Grill or pan-sear the steaks for about 3-4 minutes per side, or until they reach your desired level of doneness, basting occasionally with the remaining marinade.

Once cooked, remove the steaks from the grill or skillet and let them rest for a few minutes before serving.

Serve the smoky Enclave steak hot, garnished with additional lemon zest or fresh herbs if desired.