About this recipe:Steak marinated in a honey, red wine, soy sauce and herb concoction with a kick of chilli powder for good measure. Marinate overnight, or at least 24 hours ahead of time toss on the barbecue for a tender, mouthwatering outcome that will definitely be worth the wait!
Willyboyz in the kitchen again
4 tablespoons honey
4 tablespoons soy sauce
120ml red wine
1 clove garlic, crushed
1 pinch dried rosemary, crushed
1 pinch hot chilli powder
1 pinch freshly ground black pepper
450g beef flank steak or skirt steak
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Method Prep:15min › Cook:15min › Ready in:30min
In a medium bowl mix together the honey, soy sauce and red wine. Stir in garlic, rosemary, chilli powder and pepper. Let stand for 15 minutes to blend the flavours.
Place the marinade and the beef 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.
Preheat barbecue for high heat.
Brush barbecue grate with oil. Discard marinade, and barbecue the steak for 7 minutes per side, or to desired doneness. Let stand for 10 minutes before slicing very thinly against the grain.