Share
Hot Honey Flank Steak
Rated 5.0 stars by 1 users
Author:
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...
Ingredients
Flank Steak & Marinade
-
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
Hot Honey Chimichurri Sauce
-
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
Love this recipe? Get everything you need in one easy kit.
Directions
- 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.
- 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.
- 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.
- 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.*
- 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.
Recipe Note
*Internal Temperatures: 130ºF – medium rare, 140ºF – medium, 150ºF – medium well