A flavorful and tender Asian-inspired flank steak recipe with a honey glaze.
Combine all marinade ingredients in a mixing bowl and whisk until well blended.
Ensure the honey is fully dissolved for an even flavor distribution.
Score the flank steak lightly on both sides in a crisscross pattern.
Scoring helps the marinade penetrate the meat for better flavor.
Place the steak in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes.
Turn the steak halfway through marinating for even flavor absorption.
Preheat the grill to medium heat. Remove the steak from the marinade and discard the used marinade.
Ensure the grill is clean and oiled to prevent sticking.
Grill the steak for 8-10 minutes per side, basting occasionally with fresh marinade.
Use a meat thermometer to check for desired doneness.
Let the steak rest for 5 minutes before slicing it thinly against the grain.
Resting allows the juices to redistribute, keeping the steak moist.
Serve the steak slices on a platter, garnished with fresh rosemary and optional orange slices.
Arrange the slices neatly for an appealing presentation.
