Beef Flank Steak

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	12 mins
Total Time	6 hrs 42 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

1 kg steak (s) (flank steak), in one piece
2 cloves garlic)
80 ml virgin olive oil
2 tablespoon balsamic vinegar, darker
80 ml soy sauce
60 ml honey, more liquid
Salt and pepper, black from the mill

Instructions

Peel off the garlic cloves, chop finely and mix with the liquid ingredients and black pepper to form a marinade. Carefully cut into the meat at a distance of approx. 2 cm so that the marinade can penetrate better.
Put the flank steak together with the marinade in a sealable freezer bag so that the meat is completely covered in the marinade. Put the bag in the refrigerator for at least 2 hours, or preferably overnight.
To grill, take the flank steak out of the bag and drain off the excess marinade. Salt and pepper well and grill over high heat for 4 - 6 minutes on each side.
Then take it off the grill, wrap it in aluminum foil and let it rest for 8-10 minutes so that the meat juice can spread out. Then thinly slice the flank steak against the grain and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.