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Broiled Flank Steak with Soy-Honey Marinade

Source: Cooking for the Week
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 25 Minutes
  Serves 4
Planning ahead for some good leftovers, we chose an Asian-style marinade for the flank steaks. This weekend dish is a snap for any cook.
2 flank steaks (about 3 1/2 pounds total), trimmed of fat
1/2 cup low-salt soy sauce
1/2 cup rice vinegar
1/3 cup honey
2 teaspoons ground pepper
3 tablespoons minced fresh ginger
Put the flank steaks in a large, heavy-duty lock-top plastic bag.

TO MAKE THE MARINADE: Combine the marinade ingredients in a 2-cup glass measure. Pour out and reserve 1/2 cup of the marinade. Pour the marinade over the flank steaks and seal the bag, pressing out any air (this allows the marinade to fully coat the meat). Set aside at room temperature for 1 hour, or refrigerate for up to 2 hours. Turn the bag over every 15 minutes or so, to fully distribute the marinade.

About 20 minutes before serving, preheat the broiler. Remove the flank steaks from the marinade and place them side by side on a broiler pan. Broil the steaks 2 to 3 inches from the heating element for 6 minutes on the first side, then turn, brush with the reserved marinade, and broil 6 minutes longer, or until an instant-read thermometer registers 125 degrees F. (This timing is for medium rare; add a minute to each side if you want the meat more well done.)

Set aside one of the flank steaks to cool. Transfer the other flank steak to a carving board. Let rest for 3 minutes, then slice across the grain into 1/4-inch-thick slices. Serve immediately. Cut the reserved steak in half, wrap separately, and refrigerate for up to 5 days.

COOK'S NOTE If you love to grill, by all means fire up your grill and cook the flank steaks over hot coals. Grill on one side for 5 minutes, then turn and cook for about 4 minutes on the second side, or until an instant-read thermometer registers 125 degrees F.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 698
Fat. Total: 31g
Protein: 83g
Carbohydrates, Total: 18g
Sodium: 705mg
% Cal. from Fat: 40%
Cholesterol: 205mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: lisa Reviewed: 03/25/2010
Perfect to impress
Tried this recipe out on my very picky family and they loved it. My daughter even had thirds (unbelievable). This is easy to prepare and I saved the marinade in the refrigerator for another night. Have made it twice in the past week. This will be in my rotation.
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