Flank Steak in Blackberry Honey Marinade

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Flank Steak by Angela Roberts

There was a time, it was a given that if I was going to order a steak in a restaurant, it would be filet mignon and it would cost $29, ala carte. I was so sure I was getting the best of the best and who can argue with tender and lean?

That’s until I changed my view of food and went for taste, even if the texture is a bit more chewy. And, I question this word “chewy” now because my standard for steak was perhaps wrong. If I want something to melt in my mouth, maybe I should eat an m&m, and realize that flavor is what I value.

Flank steak is a very affordable cut of meat, because of it’s chewy texture, but don’t think it’s a “less than” cut. The right preparation will turn you into a flank steak lover in no time.

A blackberry honey marinade, a hot grill a medium rare to rare temperature and a cut across the grain, and your summer will bask in flavor.

There are a lot of marinade suggestions for flank steak, most calling for soy sauce, but soy sauce was not the flavor I was dreaming of.

A friend gave us a jar of blackberry honey for our anniversary became my inspiration along with herbs from the garden and a fresh lime.

Blackberry honey is made from the sweet nectar of blackberry blossoms. It’s fruity, floral delivering a robust and distinct flavor that is good on everything.

I still have a thing for rib eyes and t-bones, and expensive fillets, but I’ve made room for the flank steak.

Tell me, Is there a food you now embrace that you didn’t care for in the past?

flank steak with blackberry honey marinade by Angela Roberts

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Flank Steak in Blackberry Honey Marinade

Servings: 4


  • 2 pounds flank steak
  • 2 tablespoon dijon mustard
  • 1/4 cup honey I used blackberry honey, but any honey will do
  • 1 tablespoon lime juice
  • 1/2 cup olive oil
  • 1 tablespoon fresh chopped rosemary plus extra sprigs
  • 6 sprigs thyme taken off stems
  • 2 clove garlic smashed, chopped
  • sea salt
  • black pepper


  • Score meat diagonally both ways no more than 1/4 inch.
  • Whisk honey and mustard together. Whisk in lime and then olive oil.
  • Add in herbs, garlic, salt, pepper. Divide in half.
  • Marinade meat in half of the marinade for 4-12 hours. A plastic bag works well. Set aside the remaining marinade for using later.
  • Take steak out 30 minutes prior to grilling. When grill is very hot, place steak on grill.
  • Turn in 6 minutes, cook for 4-6 minutes longer, applying the second marinade to both sides. I use a steak button and cook to medium rare/rare. Allow to rest for 10 minutes.
  • Slice thinly across the grain.

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