Flank Steak

Method

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1. Whisk the oil, soy sauce, lime juice, garlic, honey, cumin and pepper in a shallow dish. Add the steak, turn to coat and marinate in the fridge for at least 2 hours.

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2. Take the steak out 30 minutes before cooking and pat it dry.

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3. Heat a barbecue grill or heavy cast-iron pan to very high.

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4. Grill the steak 5 to 6 minutes a side, until well browned and 52°C / 125°F for rare or 54°C / 130°F for medium-rare.

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5. Rest on a board for 10 minutes, loosely covered.

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6. Slice thinly across the grain at a slight angle and scatter with coriander.

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Chef’s Tips

• Cook it hot and fast, no further than medium-rare. Well-done flank is tough.
• Slice across the grain. It is the difference between chewy and tender.
• Pat the steak dry before it goes on the grill so it browns.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Chimichurri
• Grilled corn
• A Malbec

Storage & Reheating

Refrigerate up to 4 days and eat cold in salads and sandwiches. Freeze sliced steak for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.