Ingredients

The following ingredients have 4 Servings
  • 2 lb. flank steak
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup soy sauce
  • 2-3 tablespoons honey

Instruction

  • Begin by placing the flank steak onto a large cutting board. Use a meat tenderizer to even out your cut of meat. The goal here isn’t a certain thickness, rather to get everything even.
  • Next, transfer the flank steak onto a large baking sheet with edges. You will be marinating the meat on the baking sheet.
  • Sprinkle both sides of the flank steak with salt and pepper and massage the spices into the meat.
  • Next, whisk together the soy sauce and honey and pour the marinade over the flank steak.
  • Cover the flank steak with plastic wrap and place it in the refrigerator for at least 2 hours, flipping the flank steak at 1 hour to make sure both sides of the flank steak have time to marinate. Alternatively, you can use a large, gallon-size bag or casserole dish.
  • Preheat the grill to 450ºF – 500ºF.
  • Remove the meat from the refrigerator and let it sit at room temperature for at least 15 minutes.
  • Next, shake out any excess marinade from the flank steak and then sear the steak over direct heat for 1-2 minutes on each side (the grill should be very hot).
  • Then, move the flank steak over to indirect heat and cook for about 10 minutes, flipping after 5 minutes. This will vary on how hot your grill is. Be sure to check the internal temperature of the steak at 5 minutes, 10 minutes, and so on until the internal temperature reaches about 130º – 135º for a medium-rare flank steak.
  • Remove the steak from the grill and let it rest for 5 minutes.
  • Slice the flank steak into strips by cutting the meat across the grain of the steak to break up the muscle fibers in the steak.
  • Serve and enjoy!