Ingredients:

  • 1.5 lbs Flank Steak, trimmed of silver skin
  • 3 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Honey
  • 3 cloves Garlic, minced
  • 3 tbsp Unsalted butter, softened
  • 2 cloves Garlic, grated
  • 1 tsp Fresh parsley, finely chopped
  • 0.5 tsp Coarse sea salt
  • 0.5 tsp Cracked black pepper

Instructions:

  1. Whisk together 3 tbsp Soy sauce, 2 tbsp Olive oil, 1 tbsp Balsamic vinegar, 1 tbsp Honey, and 3 cloves minced Garlic in a large bowl.
  2. Place the 1.5 lbs Flank Steak in the marinade, ensuring every inch is coated. Let it sit for at least 30 minutes, or up to 4 hours in the fridge.
  3. Pat the flank steak bone-dry with paper towels to ensure a proper sear. Allow the meat to temper at room temperature for 20 minutes if time permits.
  4. In a small bowl, combine softened butter, grated garlic, and chopped parsley to create the garlic butter finish. Set aside.
  5. Heat a 12-inch cast iron skillet over medium-high heat. Once screaming hot, add a high-smoke-point oil. Lay the steak into the pan, searing for 3–4 minutes undisturbed until a dark mahogany crust forms.
  6. Flip the steak and continue cooking for 3–4 minutes. Use an instant-read thermometer to pull the meat when the internal temperature reaches 130°F (54°C) for medium-rare.
  7. In the final minute of cooking, top the steak with the prepared garlic butter. Remove from heat and let rest for 5-10 minutes before slicing thinly against the grain.