Honey Balsamic Flank Steak with Honey Pepper Chutney

Honey Balsamic Flank Steak with Honey Pepper Chutney

For the Honey Balsamic Flank Steak:

⅓ cup olive oil

¼ balsamic vinegar

¼ cup honey

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 flank steak (about 1-1/2 pounds)

For the Honey Pepper Chutney

1 tablespoon olive oil

1 medium white onion, diced

1 orange bell pepper, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

¼ cup honey

¼ teaspoon crushed red pepper flakes



  1. Make the Honey Balsamic Flank Steak: In small bowl, whisk together oil, vinegar, honey, lemon juice, mustard, salt and pepper. Place steak in shallow baking dish; pour marinade over. Cover and refrigerate at least 4 hours or up to overnight, turning once if possible.
  2. Preheat grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Transfer steak to grill; cook 8 to 10 minutes or until internal temperature reaches 130 degrees F for medium rare, turning once. Transfer steak to cutting board; cover loosely with foil and let st and 10 minutes before thinly slicing against the grain.
  3. Meanwhile, make the Honey Pepper Chutney: In large skillet, heat oil over medium-high heat. Add onion and bell peppers; cook 6 to 8 minutes or until peppers are tender-crisp, stirring frequently. Reduce heat to low. Stir in honey and red pepper flakes; cook 1 minute, stirring constantly.
  4. Serve Honey Balsamic Flank Steak topped with Honey Pepper Chutney.


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