Bobby Flay’s Flank Steak with Honey-Garlic Glaze is a perfect example of his ability to combine bold flavors with simple cooking techniques. This recipe features tender, juicy flank steak coated in a sweet and savory glaze made with honey, garlic, and soy sauce. It’s the ideal dish for grilling season, but it can also be prepared indoors using a cast-iron pan or broiler. The result is a flavorful steak with caramelized edges and a rich, glossy finish that’s sure to impress.

What is Bobby Flay’s Flank Steak with Honey-Garlic Glaze?

Flank steak is a lean and flavorful cut that benefits from quick, high-heat cooking and a flavorful marinade. In this Bobby Flay-inspired recipe, the steak is marinated in a mixture of honey, garlic, soy sauce, and olive oil before being grilled or seared. The honey-garlic glaze adds depth, while a touch of acidity tenderizes the meat and enhances its natural flavor.

Bobby Flay Flank Steak with Honey-Garlic Glaze

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Why You Love This Recipe

Rich in flavor – The honey-garlic glaze adds the perfect balance of sweet and savory.
Quick and easy – Takes under 30 minutes to cook once marinated.
Restaurant-quality results – Juicy steak with caramelized edges.
Versatile – Works on the grill, in a skillet, or under a broiler.
Perfect for gatherings – Great for family dinners or weekend BBQs.

Ingredients Needed to Make Bobby Flay’s Flank Steak with Honey-Garlic Glaze

1 ½ lbs flank steak
3 tablespoons honey
3 garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon apple cider vinegar (or rice vinegar)
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley or cilantro (for garnish)

Instructions to Prepare Bobby Flay Flank Steak with Honey-Garlic Glaze

Make the marinade – In a bowl, whisk together honey, garlic, soy sauce, olive oil, vinegar, red pepper flakes, salt, and pepper until smooth.
Marinate the steak – Place the flank steak in a resealable bag or shallow dish and pour in the marinade. Refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
Preheat the grill or skillet – Heat a grill or cast-iron pan over medium-high heat. Lightly oil the grates or pan.
Cook the steak – Remove the steak from the marinade and pat dry. Grill or sear for 4–5 minutes per side for medium-rare, depending on thickness.
Glaze and rest – Brush leftover marinade onto the steak during the final minute of cooking to form a caramelized glaze. Transfer to a cutting board and let rest for 5 minutes.
Slice and serve – Cut against the grain into thin strips, garnish with chopped herbs, and serve hot.

Bobby Flay Flank Steak with Honey-Garlic Glaze recipe

What Goes Well With Bobby Flay Flank Steak with Honey-Garlic Glaze

Garlic mashed potatoes – Creamy and pairs perfectly with the glaze.
Grilled vegetables – Adds color and balance to the meal.
Rice or quinoa – Soaks up the flavorful sauce beautifully.
Fresh salad – A crisp side to lighten the meal.
Roasted corn – Complements the smoky-sweet flavor of the steak.

Pro Tips to Make Perfect Bobby Flay Flank Steak

Marinate long enough – At least 1 hour helps tenderize the meat and infuse flavor.
Don’t overcook – Flank steak tastes best at medium-rare to medium.
Pat dry before cooking – Helps achieve a nice sear.
Let it rest – Allows juices to redistribute for tenderness.
Slice against the grain – Ensures tender, easy-to-chew bites.
Brush glaze at the end – Prevents burning and enhances shine.

Variations of Bobby Flay’s Flank Steak with Honey-Garlic Glaze

Spicy version – Add chili flakes or sriracha to the glaze.
Asian twist – Add a splash of sesame oil and grated ginger.
Citrus glaze – Replace vinegar with orange or lime juice for brightness.
Smoky BBQ version – Substitute soy sauce with barbecue sauce.
Herb-infused – Add rosemary or thyme to the marinade.

Storage Guidelines for Bobby Flay Flank Steak with Honey-Garlic Glaze

Refrigerate – Store leftovers in an airtight container for up to 3 days.
Freeze – Slice and freeze in freezer-safe bags for up to 2 months.
Keep marinade separate – If planning to store uncooked steak, save half the marinade for later glazing.

Reheating Tips for Bobby Flay Flank Steak with Honey-Garlic Glaze

Skillet method – Reheat slices in a warm pan with a splash of broth to keep moist.
Oven method – Heat at 325°F (165°C) until warmed through.
Microwave method – Use short bursts and cover to prevent drying.
From frozen – Thaw overnight in the refrigerator before reheating.

Nutritional Value (per serving)

Calories: ~290
Protein: 32g
Carbohydrates: 10g
Fat: 13g
Fiber: 0g
Iron: 15% of daily needs
Vitamin B12: 40% of daily needs

FAQs

How do you make flank steak tender and juicy?

Marinate the steak for at least one hour before cooking to help break down the muscle fibers. Cook it quickly over high heat and slice it thinly against the grain to keep it tender and juicy.

When should you apply the honey-garlic glaze?

Brush the honey-garlic glaze on the steak during the final minute of cooking. This timing allows the glaze to caramelize without burning, giving the steak a shiny, flavorful coating.

How long should you marinate flank steak for?

Flank steak should marinate for a minimum of 1 hour and up to 8 hours. This gives enough time for the flavors to absorb while helping the steak stay moist during cooking.

Can flank steak be cooked in a pan instead of a grill?

Yes, flank steak can be cooked in a hot cast-iron skillet. Sear each side for 4–5 minutes over medium-high heat for a perfect crust and tender inside.

Final Words

Bobby Flay’s Flank Steak with Honey-Garlic Glaze brings out the best of this lean, flavorful cut. The sweet and savory glaze caramelizes beautifully, creating a steak that’s both tender and full of flavor. Whether you’re grilling outdoors or cooking indoors, this dish is guaranteed to impress with minimal effort and maximum taste.