Mike's Hot Honey Grilled Steak with Chimichurri
Flank or skirt over a hot grill, glazed with Mike's Hot Honey and garlic in the last two minutes so the sugars catch without burning. Sharp, garlicky chimichurri spooned over the sliced steak. Rest it five minutes and cut against the grain.
Ingredients
- 2 lbs flank or skirt steak
- 3 tbsp Mike's Hot Honey
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Salt and black pepper
- 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
Featuring
Directions
-
Combine the parsley, 4 cloves of minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and pepper in a bowl for the chimichurri; set aside.
-
Pat the steak dry and season generously with salt and pepper. Whisk together Mike's Hot Honey, olive oil, and 2 cloves minced garlic for the glaze.
-
Preheat the grill to high, 450-500°F.
-
Grill the steak for 4-5 minutes per side for medium-rare, brushing with the hot honey glaze during the last 2 minutes of cooking.
-
Remove the steak from the grill and let rest for 5 minutes, then slice against the grain into strips.
-
Top the sliced steak with a generous spoonful of chimichurri and serve.
