Hot Honey Flank Steak

The Spice & Tea Exchange

Servings

4 servings

Prep Time

2 hours 5 minutes

Bold, perfectly balanced flavors come together in this tender, juicy hot honey flank steak. Simple enough for a weeknight meal yet elegant enough for entertaining, this dish delivers a refined twist on classic steak night with a dynamic blend of h...

Hot Honey Flank Steak

Ingredients

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    • ¼ cup olive oil

    • ¼ cup low-sodium soy sauce, tamari, or coconut aminos

    • 3 Tbsp lime juice

    • 2 Tbsp Hot Honey Garlic Seasoning
    • 1 Tbsp Chimichurri Spice Blend

    • 1½-2 lbs flank steak

    • 1½ tsp Chile Lime Sea Salt, divided

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    • 2 Tbsp Chimichurri Spice Blend
    • 1 tsp Hot Honey Garlic Seasoning

    • 2 Tbsp red wine vinegar

    • 2 Tbsp water

    • ¼ cup olive oil

    • Special Equipment: Shake Strain & Pour Jar or mason jar, cast iron skillet, griddle, or grill, meat thermometer

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    • Hot Honey Flank Steak (Kit)

    Directions

    1. Marinate Steak. Add olive oil, soy sauce, lime juice, Hot Honey Garlic Seasoning, and Chimichurri Spice Blend to the Shake Strain & Pour Jar or mason jar; add lid and shake to combine. Place the steak in a shallow dish (or zip-top bag) and pour the marinade over the steak. Cover and refrigerate; marinate for at least two hours, up to overnight.
    2. Prepare Hot Honey Chimichurri Sauce. Add Chimichurri Spice Blend, Hot Honey Garlic Seasoning, red wine vinegar, and water to a bowl and mix. Let it sit for 10 to 15 minutes for spices to bloom. While whisking, slowly add the olive oil until combined; set aside.
    3. Prepare Steak. Remove steak from the marinade and pat dry. Season both sides with 1 teaspoon Chile Lime Sea Salt. Let it sit for 30 minutes. In the meantime, preheat grill to medium-high, around 400ºF.
    4. Cook Steak. Place the steak onto the hot grates. Cook for 6 to 8 minutes, allowing it to develop a bronzed crust. Flip to the other side and cook for another 6 to 8 minutes, or until it has reached desired doneness.*
    5. Remove from grill and let the steak rest for 10 minutes. Slice the steak against the grain. Drizzle the hot honey chimichurri sauce over the top. Sprinkle with remaining ½ teaspoon Chile Lime Sea Salt, if desired.
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