Grilled Flank Steak

Grilled Flank Steak SlicedLet me say that there seems to be a lot of variations on this recipe out there on the web, but I’m a big fan of this one, because it really brings a flank or skirt steak to life, while adding a sweet kiss of honey. So first, let’s start with some of the basic terminologies to cuts of beef, before we dive into the recipe.

Skirt Steak

This particular cut of beef is located on the cow in what is commonly referred to as the Plate section, which is just behind the front legs. The skirt steak is typically either ground up into beef with all the other parts of the plate, or used to make dishes like fajitas. The skirt has more fat then the flank steak, but is certainly a lot tougher than the flank. You will need a meat tenderizer mallet to pound this section into submission and then soak it in a marinade, but I’m promise that you’ll end up with some great meat you’ll want to put on the dining room table often.

Cuts of Beef on a Cow

Flank Steak

The flank is located just in front of the hind legs of the cow. A good marinade along with grilling it to medium-rare temp makes for a juicy and flavorful experience. The flank is my preference for stir fry dishes, fajitas and this recipe below. If you can’t find a flank in your local butcher shop or grocery store, check to see if there is a cut called a London Broil, as some butchers use this name instead.


  1. Mix all the ingredients in a bowl and blend with a whisk.
  2. If using a skirt steak, pound the meat with the mallet first and then place in the bowl. For flank, just put the meat in the bowl without tenderizing it.
  3. Marinate the meat in the refrigerator for at least 6 hours before cooking.
  4. Remove from the beef from the fridge at least 30 minutes to 1 hour before cooking. While the meat warms up to room temperature, heat the grill on 450°F.
  5. Grill each side for 2-3 minutes, or until the crust is brown. Once both sides are brown, close off the vents to the grill to extenguish the fire and continue cooking until the internal temperature of the meat reaches  130-135°F for Medium-Rare.
  6. Remove the steak from the grill and let it rest 5 minutes before slicing.
  7. To slice the steak, cut across the grain and use thin slices. This will provide tender cuts of meat. If the meal seems tough, you’ve either cut with the grain, or the meat is overcooked.


1/3 Cup Soy Sauce
1/3 Cup of Olive Oil
2 Tablespoons of Honey
1 Sprig of Fresh Rosemary, Chopped
2 Cloves of Garlic, Diced
1 Teaspoon of Fresh Cracked Black Pepper
1 Whole Green Onion, Chopped

Rolled Flank Steak with Rosemary


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