- 2 lb. flank steak
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 cup soy sauce
- 2–3 tablespoons honey
- 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 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.
- Preheat the grill to 450ºF-500ºF and make sure there is space on the grill for high, direct heat and a spot for a lower indirect heat.
- 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 place the steak over direct heat and sear both sides for 1-2 minutes (it should be very hot!).
- Then, move the flank steak over to indirect heat and grill over indirect heat for about 10 minutes, flipping every 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 10-15 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!
Nutrition FactsServing Size: 1/4 Calories: 419 Sugar: 11 Fat: 18 Carbohydrates: 13 Fiber: 0 Protein: 51
Category: DinnerMethod: GrillCuisine: American
Keywords: grilled flank steak