Honey Garlic Broiled Flank Steak

  • Author: The Kitchen Whisperer
  • Yield: 6-8

Find more fantabulous recipes, tips and tricks at Also, join our TKW Family on Facebook, Twitter, Pinterest and Instagram

Pin to save this Honey Garlic Broiled Flank Steak
Did you make this recipe?
Leave a review


  • 2lb flank steak, ~1” thick
  • 2/3 cup olive oil
  • 1/4 cup orange juice
  • 1/4 cup low sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoon garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup honey
  • 1 large onion, sliced and sauteed
  • 2 bell peppers, sliced and sauteed


  1. In a bowl whisk together all of the ingredients except the steak. Place the steak in either a plastic bag or a large, flat glass container that has a lid, pour over the liquid, cover/seal and place in the fridge for at least 6 hours – I tend to go overnight (~12-14 hours).
  2. When you’re ready to cook, remove the steak from the container (discard the liquid), place the steak on a broiler pan or a rimmed baking sheet (lined with foil) with a cooling rack in it. *SEE NOTE HOW TO GRILL
  3. Place the oven rack a few inches from the broiler and set to high. Broil for 5-7 minutes each side. 5 minutes each side will give a medium-medium rare. I prefer about 7 minutes each side with just some pink in the middle.
  4. Remove from the oven and allow the steak to rest 10 minutes before slicing. Slice it very thinly against the grain.
  5. Serve with the sauteed veggies and Chimichurri Sauce


*To Grill

  1. Preheat the grill to 500F, direct heat. Place the steak on the grill and cook for 4 minutes, turn 180 degrees, and cook for 3 more minutes. You’re creating the # marks.  Flip over and finish cooking for 3 – 5 minutes, for medium rare.  Remove from the grill to a cutting board and let rest, loosely tented for 5 minutes.

Serve this with my Chimichurri Sauce!
– To cook the onions and peppers, simply slice up and saute in about 1-2 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic pepper and 1/2 teaspoon pepper. Cook over med-low heat until soft and translucent.

Recipe Card powered byTasty Recipes