K4 Copper State Flank Steak Recipe

Preparation and Cooking

1. 1

   Prepare the Flank Steak

   Start by trimming any excess fat from the flank steak. Pat the steak dry with paper towels to ensure proper searing.

2. 2

   Make the Honey Tamari Balsamic Glaze

   In a small bowl, whisk together the honey, tamari soy sauce, balsamic vinegar, minced garlic, olive oil, salt, and black pepper until well combined.

3. 3

   Marinate the Steak

   Place the flank steak in a resealable plastic bag or a shallow dish. Pour half of the honey tamari balsamic glaze over the steak, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 1-2 hours.

4. 4

   Preheat the Grill or Skillet

   Preheat your grill or a skillet over medium-high heat. If using a skillet, add a little olive oil to prevent sticking.

5. 5

   Cook the Steak

   Remove the steak from the marinade and let any excess drip off. Grill or sear the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

6. 6

   Glaze the Steak

   During the last minute of cooking, brush the remaining honey tamari balsamic glaze over the steak.

7. 7

   Rest and Slice

   Once cooked, remove the steak from the heat and let it rest for 5-10 minutes before slicing. This helps retain the juices.

8. 8

   Serve

   Slice the flank steak against the grain, garnish with chopped fresh parsley, and serve with additional glaze on the side if desired.