Melt in Your Mouth Flank Steak

Bees Knees Spicy Honey Marinated Flank Steak
Spicy Honey Balsamic Marinaded Flank Steak

Grilled steak.

Those two mouth-watering words are nearly a complete recipe unto themselves. A great cut of beef over smoldering coals always pleases a crowd.

However, we love coming up with innovative ways to incorporate the sweet and spice of Bees Knees into classic dishes. That includes our steak.

For this recipe, we elevate the flavor profile of the meat by marinating it in just right combination of ingredients. This process allows the meat to tenderize ever so slightly and retain more of the juices after you take it off the grill. Better tasting and juicier? Giddy up.

When it comes to selecting sides, our strategy is to let the meat be the centerpiece and don’t overthink what shares the plate. Tonight we opted for roasted fennel, mild mache lettuce, and sautéed mushrooms. Simple with no fuss.

Cook’s note: An incredible cut of beef screams for a glass of bold red wine--especially in these winter months. Our personal preference is to uncork a bottle of zinfandel. You can’t go wrong with 2012 Ridge Three Valleys from Sonoma, California.


1.5 lb flank steak (we can recommend this cut enough)

¼ cup Balsamic vinegar

2 tbs Worcestershire sauce

1 large shallot, sliced

2-3 medium cloves of garlic, smashed

¼ cup grapeseed oil (olive oil works too)

2 tbs Bees Knees Spicy Honey

½ tsp ground pepper

½ tsp sea salt

Note: If you like a little extra kick, add a pinch of crushed red peppers to the marinade. Proceed with caution.


  1. Pat dry the flank steak and place into 1-gallon zip-lock bag
  2. In a medium metal bowl, mix all ingredients (minus steak) with a whisk. Make sure to fully incorporate the honey.
  3. Pour the mixture over the flank steak and carefully seal (or else you’ll be cleaning your fridge for days)
  4. Marinade for 4-6 hours in refrigerator. Go have a beer or two.
  5. 1-hour prior to cooking, take steak out of refrigerator and place it aside
  6. Turn grill on as high as humanly possible (heat = caramelization)
  7. Grill to taste; I prefer rare which equates to about 5 minutes per side 
  8. Let the meat rest (under a tent of aluminum foil)on a cutting board for 10 minutes. Fight every urge you have to tear into the meat with your bare hands, as a rest allows some the juices to absorb back into the meat.

This recipe is dead simple because cooking meat on the grill should be dead simple.

Now go enjoy the third season of House of Cards.

1 comment

  • BOBI


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