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Father’s Day Flank Steak

father's day flank steak

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My dad loves this recipe! And he loves it all the more since on Father’s Day we take over the grill 

Flank steak is a lean, relatively tough cut of beef, but the tenderizing effects of a tasty marinade make it delicious. When flank steak is marinated , cooked quickly at high heat, and thinly sliced, it practically melts in your mouth. Fast, easy and delicious!


2-pound flank steak, with fat trimmed


1/4 cup soy sauce (low-sodium, if preferred)
4 tablespoons honey
1/3 cup olive oil
2 garlic cloves, roughly chopped
4 to 5 sprigs fresh thyme
Freshly ground black pepper to taste
Kosher or sea salt to taste


In a bowl, whisk the marinade ingredients (except salt and pepper) in a bowl.

Put steak and marinade into a large zip-lock plastic bag and toss to coat steak well.

Refrigerate at least 2 hours. 

Prepare grill (or broiler) to medium-high.

Remove steak from the marinade and shake off excess.

Grill or broil 4-6 minutes per side for medium rare (note: this cut of meat tastes best medium rare). Cooking time varies by thickness of the steak.

Remove from heat; season to taste with salt and pepper.

Let rest 5 minutes before slicing and serving. Best cut at an angle across the grain into thin slices.

Serve and enjoy.



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