Marinated Flank Steak using local Honey
Flank Steak marinated with honey included in marinade from the Honey Recipe Book
Servings: 4 people
Equipment
- 1 mixing jar jar to store marinade
- 1 knife use for scoring steak and removing fat
- 1 small flat pan to hold steak to marinade
- 1 grill can be indoor grill plate or outdoor grill
- 1 serving dish
Ingredients
- 2 1 1/2 pound flank steaks
Marinate
- 1/2 c soy sauce
- 3 tbsp honey use local honey
- 2 tbsp red wine vinegar
- 1 1/2 tsp garlic powder
- 1 1/2 tsp ground ginger
- 3/4 cup salad oil go light - canola, sunflower
- 1 green onion, finely chopped
Instructions
- Combine soy sauce, honey and vinegar in a mixing bottle or jar with a tight lid
- Add garlic powder and ginger
- Add salad oil and onion and mix well
- Set aside marinade
- Prepare meat by stripping off excess fat
- Slash lightly on the diagonal (on each side) in diamond cuts
- Place meat in a small pan just big enough to hold it (You can use a gallon sized baggie if big enough to hold the steaks)
- Pour marinade over steaks
- Cover
- Allow to stand at room temperature 2 hours or place in the refrigerator overnight
- When ready to cook, remove steak from marinade and place on grill using medium heat
- This meat cooks fast; about 6 minutes per side for medium rare. If you want medium, add 2-3 minutes per side
- To serve, slice thinly on the diagonal
