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Honey Spiced Flank Steak Recipe

It's grilling time and this honey spiced flank steak is just the thing to make you barbecue queen or king. This can make an elegant meal when served with asparagus and tender salad greens tossed in balsamic vinegar, or it can be just plain good eating when served with something easy such as Couscous or pre-packaged beef flavored Rice-a-Roni, along with a simple salad made with iceberg lettuce.

INGREDIENTS

1-1/2 lb flank steak
1/4 cup honey
1/4 cup orange juice
3 Tbspn soy sauce
4 small garlic cloves, minced
1 Tspn onion flakes
1/2 Tspn red pepper flakes
Cooking oil for grill
Pepper to taste
1 scallion, finely sliced (optional)

DIRECTIONS

Preheat grill

In a large bowl add honey, orange juice, soy sauce, garlic, red pepper flakes and onion flakes. Mix ingredients. Pour marinade in deep, wide pan and place steak in marinade, cover and put into refrigerator for at least 3 to 4 hours. Remove steak from marinade and place on paper towel. Bring marinade to a boil then brush over steak.

Brush hot grill with oil and lay steak with marinade side down on grill. The length of steak should be on an angle (no real reason except the grill marks look nice). Grill steak for about 6 minutes. Brush top side of steak with marinade and turn to grill about 6 minutes. Remove meat from heat, place on a platter and cover with foil. If you are having garlic bread, this is a good time to place it on the grill for a few minutes. Grill both sides and cover with foil.

After the steak has rested, make long thin slices against the grain, top with scallions and serve.

This is good with warm sliced tomatoes and potato or macaroni salad.

It does not matter if you are a novice or a pro when it comes to barbecueing Weber's Big Book of Grilling will help you grill BBQ like a master. Anyone can grill. This book has sections for grilling beef, poultry, fish and vegetables.

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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