This marinade is so flavorful, I like to use it with pork and chicken, too. As for the beef, it’s great on its own or on top of a salad. One thing I will say, it’s best cooked on a grill, not a stovetop grill pan—you can’t beat the smoky flavor. Enjoy!
1-2 lbs flank steak
1/2 cup olive oil
1/4 cup Dijon mustard
1/4 cup honey
2 Tbsp Sriracha
2 cloves garlic, smashed and peeled
3 sprigs fresh thyme
1 tsp kosher salt
1 tsp freshly ground black pepper
1. Place the flank steak, crushed garlic, and thyme in a plastic zip-bag.
2. In a large measuring cup, combine the olive oil, mustard, honey, Sriracha, salt, and pepper. Whisk until thoroughly mixed.
3. Pour the marinade into the bag over the meat. Push out as much air as possible, then zip the bag. Using your hands, massage the marinade over the flank steak’s surface.
4. Allow the meat to marinade in the refrigerator for at least 8 hours or up to 24. About an hour before you intend to cook the meat, remove it from the refrigerator so it can come to room temperature.
5. Set up your grill. Once the grill is heated to high heat (gas or charcoal—whatever floats your boat), grease the grilling surface with vegetable oil on a cloth. I recommend heating the grilling surface first and use tongs to move the oiled cloth over it.
6. Place. the flank steak on the grilling surface over direct heat and cover it with the grill lid. Allow the meat to cook 3-5 minutes depending on how well you like your beef cooked.
7. Remove the lid and flip the meat with your grill tongs. Replace the lid and allow the meat to cook for another 3-5 minutes.
8. Remove your meat to a cutting board and cover it with aluminum foil. Allow the flank steak to rest for 10 minutes before slicing. When it’s time to cut the meat, use a serrated knife to cut thin slices across the grain. Serve warm or at room temperature (it’s good cold, too…I’ve been known to sneak leftover pieces from the refrigerator…no shame here).