• 1 and 1/2 pounds flanke steak
  • 1/4 cup olive oil separated
  • 1 + 1/2 cloves minced garlic separated
  • 2 tablespoons cup red wine vinegar separated
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 and 1/2 cups flat leaf Italian parsley separated
  • 1 and 1/2 cups cilantro
  • 1/4 teaspoon ground cayenne powder
  • Salt and pepper


  • STEP 1
    Place the flank steak in a large resealable bag.
  • STEP 2
    In a bowl, combine 1/4 cup olive oil, 1 and 1/2 cloves minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, and 1 tablespoon coarsely chopped Italian parsley.
  • STEP 3
    Whisk together and pour over the flank steak.
  • STEP 4
    Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours. Flip the steak in the bag halfway through the marinating time.
  • STEP 5
    Preheat one part of your grill to high heat and the other to lower heat. (The hot area of the grill is hot enough when you can hold your hand over it for only a second)
  • STEP 6
    Stir together 1 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander seeds, and 1/4 teaspoon black pepper.
  • STEP 7
    Remove the steak from the marinade, pat dry, and rub the herbs all over the steak.
  • STEP 8
    Put the prepared steak on the hot area of the grill. Grill for 1-2 minutes on each side to get a nice sear.
  • STEP 9
    Then move the steak to the lower heated side of the grill. Cover, and cook for a few more minutes or until the steak is at your desired temperature.
  • STEP 10
    Remove steak and let rest on a cutting board (covered with foil) for 10 minutes.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating