Reviewed: Mar. 30, 2012

I upped the servings to 90 and marinated a box of flank steak for a meal at a family reunion last August. Along with dutch oven sides, this recipe received rave reviews when we served it and was requested to be prepared again at the next family reunion. We now prepare smaller batches for our own family and can hardly wait to prepare this again.

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Reviewer:

Resa Pittman

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Reviewed: Mar. 5, 2012

Made it exactly as directed, except only marinated for 2 hours. I'm sure it would be even better with a longer time, but it was delicious even with only a short marinade time! Boiled the remaining marinade to make it safe and served the thinly sliced meat on a platter with the cooked marinade drizzled over. Looking forward to the cold leftovers tomorrow night. Thank you for sharing.

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Reviewer:

Sydneysider

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Oct. 16, 2011

This was delicious! I didn't use flank steak, I had a flat iron steak. I also didn't have any honey, so I made a stevia/sugar blend, and used minced garlic. Marinated it for several hours and broiled it. My husband and I loved it!

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Reviewer:

Darklilly101

Cooking Level: Intermediate

Home Town: Buckley, Washington, USA

Reviewed: Aug. 21, 2011

I did what others said and put in sesame oil and hoisin. I let it marinate overnight, and it turned out really tender! I added green onions too. I think next time I will add real garlic and red chili flakes.

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Reviewer:

Erica

Reviewed: Aug. 7, 2011

I'm a stalker, not a reviewer BUT in this case I MUST!!!! I have used this recipe for more than a year with PERFECT results EVERY time. My favorite way to maximize the flavor is to slice my flank for skewers, or better, I cut up a full tenderloin into large cubes. I double the recipe and marinate for 2 full days. The key is the honey, I believe. Bring the meat to room temp, skewer on soaked bamboo, and place on HOT grill and then turn down. The searing charrs the sugar JUST enough. Some pieces never make it to the serving plate. All I can say is THANK YOU for this recipe. It's so perfectly delicious just the way it is. I am a hero at every event when it arrives!

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Reviewer:

Lisa C.

Reviewed: Jun. 29, 2011

It was ok. Probably will not try again.

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Reviewed: May 7, 2011

Pretty good marinade, I did tweek it a little. I used chinese cooking wine rather than vinegar and added about a teaspoon of chili garlic paste. Didn't make it too hot (i was a little worried!), kids didn't even know it was there but I could taste the flavor not the heat. Also, I only marinated for about 6 hrs, that was plenty.

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Reviewer:

LKANE99

Reviewed: Jan. 10, 2011

This was awesome....I did not know flank steak could ever be so tender and juicy. This does, as others have said, have an Asian flavor. It reminds me of General Tso type flavor. I added some crushed red pepper to my marinade.

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Reviewer:

mateowyattrock

Reviewed: Jan. 8, 2011

First ever internet marinade recipe tried. Followed directions exact, the whole family LOVED IT!!!!! thanks!!!

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Reviewer:

rick

Reviewed: Sep. 7, 2010

This recipe is EXCELLENT. To intensify the flavors, I opted for fresh grated ginger and fresh garlic as opposed to the recipe's powdered versions. For the best results, make sure to always tenderize flank steak.

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