Honey Soy Flank Steak
Serve this easy grilled steak with asparagus or steamed broccoli and a side of sushi rice.
Servings: 6 servings
Ingredients
- 1/4 cup low-sodium soy sauce, tamari, or coconut aminos
- 2 tbsp unseasoned rice vinegar or red wine vinegar
- 1/2 tsp garlic powder
- 3 tbsp honey
- 3 tbsp neutral flavored oil (avocado or grapeseed oil)
- 1 green onion, white and green parts sliced thin
- 1 tsp kosher salt
- 1 Flank Steak 1 1/2 to 2 pounds
Instructions
- Score the Flank Steak on both sides. In a medium bowl, mix the marinade ingredients. In a freezer bag, combine the flank steak and marinade and seal well. Place the freezer bag on a plate or tray and refrigerate at least 4 hours or overnight.
- Preheat a gas grill to high heat. Remove the Flank steak from the marinade and pat dry with paper towels to remove excess marinade; discard any remaining marinade.
- Turn heat to medium-high and grill the Flank Steak about 8 minutes per side. Insert an instant read meat thermometer into the middle of the thickest part of the steak. I remove the meat from the grill when it reaches 145 degrees, which is mostly rare in the middle of the flank with some medium cuts at the thinner ends of the Flank.
- Transfer steak to a cutting board and cover with foil. Let it rest for 5 minutes before cutting the meat thin against the grain.