Flank Steak a la Willyboy

Flank Steak a la Willyboy

Willyboyz in the kitchen again 1

"You HAVE to let this steak sit overnight. Don't bother making it if you can't put in the time, because the payoff is worth it. This staple in our household is a favorite of all who try it! You can BBQ in summer or broil in the winter for a perfect, filling meal. I like corn on the cob and some sort of rice to complement this mouth watering steak."

Ingredients 1 d 55 m {{adjustedServings}} servings 231 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 941 mg
  • 38%

Based on a 2,000 calorie diet

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  1. In a medium bowl, mix together the honey, soy sauce, and red wine. Stir in garlic, rosemary, chili powder, and pepper. Let stand for 15 minutes to blend the flavors.
  2. Place the marinade and the steak into a large resealable plastic bag. Press out most of the air, seal, and lay flat in the refrigerator. Refrigerate for 24 hours, turning once halfway through.
  3. Preheat grill for high heat.
  4. Brush grill grate with oil. Discard marinade, and grill the flank steak for 7 minutes per side, or to desired doneness. Let stand for 10 minutes before slicing very thinly against the grain.
Tips & Tricks
Flank Steak Dinner

Tuck into a low-carb meal of steak, avocado salsa, and cauliflower “rice."

Chef John's Grilled Flap Steak

See how to grill a thin, inexpensive cut of beef for salads, sandwiches, & tacos.

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Reviews 120

  1. 146 Ratings

Willyboyz in the kitchen again

This is the marinate I've been waiting for. Who is this willyboy anyway?

Trinka G

A divine recipe! I didn't have time to marinate it for 24 hours but did soak the meat for a good 14 hours and was it flavorful and tender! My flank steak was extrememly thin so I only grilled it for 3 minutes per side on medium. I served a Chimmichuri sauce on top of the steaks and that really cut the sweetness of the marinade - complimented it beautifully. To make the Chimmichurri Sauce, I put 1/2 c fresh parsley, 3 T olive oil, 2 T red wine vinegar, 3 cloves of crushed garlic and 1/2 t salt in a mini food processor. Pureed it until everything was blended and then poured a thick strip of sauce down the center of the slices of steak on everyone's plate. All I can say is that it was absolutely delicious and we are going to be making this steak all the time in the future!


Absolutely delicious. Super fast and easy. Marinade takes about 5 minutes to prepare. I followed the recipe exactly, except I omitted the optional chilli, and tripled the garlic (we are garlic lovers). I marinated for abuot 24 hours, and the meat was soooooooo flavorful. I over-grilled it accidentally, so it wasn't as tender as I like, but I think if you make it rare or medium it will be just right. Two days' worth of dinner gone in one sitting. I kept the marinade, and plan to use on some leftover cooked chicken.