Mike's Hot Honey Grilled Steak with Chimichurri
- Prep Time
15 Minutes - Cook Time
15 Minutes - Difficulty
Easy - Servings
4
Ingredients
For the Steak:
- 2 lbs flank or skirt steak
- 3 tbsp Mike's Hot Honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and black pepper
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Why This Steak Slaps
Perfectly charred steak meets herbaceous chimichurri and a sweet heat glaze that caramelizes on the grill. This is the kind of dinner that makes people stop talking and just eat. Bold, juicy, and layered with flavor that hits from every angle.
The Mike's Hot Honey Move
The glaze does double duty: it creates a glossy, caramelized crust on the steak while adding that signature sweet-heat finish. Combined with bright, garlicky chimichurri, you get contrast, complexity, and straight-up deliciousness.
Grilling Game Plan
Step 1: Make the Chimichurri First
Mix parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Set aside to let the flavors marry while you handle the steak.
Step 2: Prep Your Steak
Pat steak dry and season generously with salt and pepper. In a small bowl, whisk together Mike's Hot Honey, olive oil, and minced garlic.
Step 3: Fire Up the Grill
Heat your grill to high (450-500°F). You want those grates screaming hot for a good sear.
Step 4: Grill & Glaze
Place steak on the grill. Cook 4-5 minutes per side for medium-rare, brushing with the hot honey glaze in the last 2 minutes of cooking. Let that glaze caramelize into a sticky, sweet-heat crust.
Step 5: Rest & Slice
Remove steak from grill and let rest for 5-10 minutes. Slice against the grain into strips.
Step 6: Sauce & Serve
Top sliced steak with a generous spoonful of chimichurri. Let the herbs and heat collide.
Level Up Your Steak
Perfectly charred steak meets herbaceous chimichurri and a sweet heat glaze that caramelizes on the grill. This is the kind of dinner that makes people stop talking and just eat. Bold, juicy, and layered with flavor that hits from every angle.
The Mike's Hot Honey Move
The glaze does double duty: it creates a glossy, caramelized crust on the steak while adding that signature sweet-heat finish. Combined with bright, garlicky chimichurri, you get contrast, complexity, and straight-up deliciousness.
Grilling Game Plan
Step 1: Make the Chimichurri First
Mix parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Set aside to let the flavors marry while you handle the steak.
Step 2: Prep Your Steak
Pat steak dry and season generously with salt and pepper. In a small bowl, whisk together Mike's Hot Honey, olive oil, and minced garlic.
Step 3: Fire Up the Grill
Heat your grill to high (450-500°F). You want those grates screaming hot for a good sear.
Step 4: Grill & Glaze
Place steak on the grill. Cook 4-5 minutes per side for medium-rare, brushing with the hot honey glaze in the last 2 minutes of cooking. Let that glaze caramelize into a sticky, sweet-heat crust.
Step 5: Rest & Slice
Remove steak from grill and let rest for 5-10 minutes. Slice against the grain into strips.
Step 6: Sauce & Serve
Top sliced steak with a generous spoonful of chimichurri. Let the herbs and heat collide.
Level Up Your Steak
- Extra Heat: Add a drizzle of Mike's Hot Honey directly over the sliced steak
- Different Cuts: This works with ribeye, strip steak, or hanger steak too
- Make It a Meal: Serve over grilled vegetables or with crispy roasted potatoes
Charred, glossy, and packed with flavor. This steak proves that sweet heat belongs on everything.
