We’ve got something that’s cheap and hot that won’t land you in jail. The humble flank steak has been our go-to fav for years for three reasons. 1. It’s big on flavor. 2. Easy on the wallet 3. A breeze to make.

If you’re looking for an easy, delicious dinner option, flank steak may just become your new go-to fav. Our Kick’n Honey Flank Steak. It's a hot honey recipe that's been tweaked over the years to this current version, easily made with a few ingredients from the pantry and some Kick’n Honey (hot honey).

Let’s go. For this recipe I use Terriyaki, Olive Oil, a squeeze of lemon and Kick’n Honey for the liquid base of the marinade. I add minced garlic to enhance the flavor. This is a rare occasion where it’s ok to use the pre-minced garlic you can get in a jar. Add the dry ingredients salt and pepper. You can also add your favorite BBQ rub. Marinate over night for best results or at least 6 hours.


  • 2 to 2 ½ pounds flank steak
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • Favorite BBQ rub
For the marinade:
  • ½ cup extra-virgin olive oil
  • ¼ cup Kick’n Honey
  • 1/3 cup Terriyaki
  • 3 cloves garlic, minced
  • 1 tablespoons red wine vinegar (optional)
  • ½ teaspoon black pepper


Marinate in a ziploc 1 gallon bag if you can, or a large baking dish. Pour all your marinade ingredients into the bag. Push most of the air out of the bag, zip it closed and mush it around. Place in your fridge overnight or 6 hours.

Cooking: Grilling is my favorite, but you can also do this on a cast iron skillet inside, just have the exhaust fan running. On a hot grill it’s 3 to 3 1/2 minutes a side. After a total of 6 minutes-ish, flip the steak one more time and cook for another 1 minute. The key to a good flank steak is medium rare. If you insist on "well done", flank steak isn't the cut for you. Use the pressure test, see how soft the meat feels. Softer is rarer, or insert a meat thermometer into the thickest part of the steak to check for doneness. For medium rare, remove the steak when the thermometer reaches 130 to 140 degrees, or 145 to 150 for medium.

Transfer the steak to a cutting board and cover with aluminum foil. Allow the meat to rest for 5 minutes to preserve the juices.

Use a sharp knife and cut across the grain of the steak into thin slices. But, here’s the key, don’t cut straight up and down, cut thin slices at a 45 degree angle. THE MOST IMPORANT STEP: Once you slice the steak, drizzle it liberally with Kick’n Honey. The sweet heat mellows with the juices of the meat and the taste bud party is on.

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