Grilled Flank Steak with Soy-Honey Marinade

Growing up I was not a big fan of steak. My parents usually bought filet mignon, and I always asked them to make mine well done. Not only did I want it well done, but I ate it with ketchup too! In those days I ate almost everything with ketchup. Steak, chicken, fish, I ate it all with ketchup. As I got older I phased out the ketchup and started using steak sauce instead. I can now honestly say that I eat my steak without the aid of ketchup and steak sauce though.

My parents are both very good cooks, but they do lack imagination when it comes to the preparation of steak. Cliff and I usually eat some type of steak at least once a week around here. The key to a good steak is in the preparation. Cliff and I like to create really flavorful marinades for our steaks. We don’t always buy the expensive cuts like filet mignon, we often purchase less expensive cuts like flank steak.  Flank steak has 2 good things going for it, it is budget friendly and it is very lean. If prepared incorrectly, flank steak can be very tough though. You have to be careful to not overcook flank steak and you must cut it against the grain when serving so that it is not tough.

Here's what you'll need

Score the meat and season with salt and pepper

Stuff the steak with minced garlic

Drizzle with honey

Pour on soy sauce

Press the basil leaves onto the meat; cover and refrigerate at least two hours

Put the meat on a 350 degree grill

Pour some of the excess marinade on the steak while it cooks

For medium-rare, cook steak 4 minutes per side

Remove steak from grill and tent with aluminum foil to allow meat to rest

Thinly slice the meat against the grain

Lucky for us grilling season is upon us, and this flank steak recipe is a must make!