Grilled Steak with Spicy Honey and Chimichurri
A juicy grilled steak is a classic, but this recipe gives it a new character by pairing fragrant chimichurri with spicy honey. As it cooks, the honey glaze caramelises on the hot grill, creating a glossy crust with a perfect balance of sweet, smoky and spicy. The bright green chimichurri — fresh parsley, garlic, olive oil and wine vinegar — brings freshness and a light acidity that contrasts beautifully with the rich flavour of the seared meat. This is the kind of dinner that goes quiet at the table because everyone is simply enjoying the food. Rich, juicy and layered, this steak makes an ideal dish for a summer party or a special dinner at home.
Preparation
- 1
Make the chimichurri: in a bowl, combine the parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt and black pepper. Let the sauce infuse while the steak cooks.
- 2
Pat the steak dry with paper towels and season generously with salt and black pepper.
- 3
In a small bowl, mix the spicy honey, olive oil and minced garlic.
- 4
Heat the grill to high — about 450–500°F (230–260°C). The grate must be very hot for a good crust.
- 5
Place the steak on the hot grill. Cook for about 4–5 minutes per side for medium-rare.
- 6
During the last 2 minutes of cooking, start brushing the steak with the honey glaze. Let it caramelise into a glossy sweet-and-spicy crust.
- 7
Take the steak off the grill and let it rest for 5–10 minutes.
- 8
Slice the steak into thin strips against the grain so the meat stays as tender as possible.
- 9
Spoon the chimichurri generously over the steak and, if you like, add a little more spicy honey before serving.
Chef's tips
- —Drying the steak well before it hits the grill is essential for a good crust. If the surface of the meat is wet, it will steam instead of caramelising.
- —Let the meat sit at room temperature for about 20–30 minutes before cooking — it will cook more evenly.
- —Apply the honey glaze only at the end of cooking: honey caramelises quickly and can burn over high heat.
- —Always slice flank or skirt steak against the grain — it makes the texture far more tender.
- —For an even brighter flavour, drizzle a thin stream of spicy honey over the finished steak right before serving.
