Honey Marinated Grilled Flank Steak with Arugula Basil Pesto

This Honey Marinated Grilled Flank Steak is marinated in honey, soy sauce, and garlic, then topped with homemade arugula basil pesto for an easy summer dinner that's perfect for grilling season.

Last night was one of those dinners where I wasn't following a recipe... I was just cooking with what sounded good.

I grabbed a flank steak, mixed together a quick marinade with honey, soy sauce, garlic, olive oil, and black pepper, and let it soak while I got everything else ready.

Then I made a batch of homemade arugula pesto, threw some corn on the grill, roasted a pan of baby potatoes, and hoped it all came together.

It did.

Actually... it turned out even better than I expected.

The first time I made it, I topped the steak with burrata. It was delicious, but when I made it again the next night, I skipped the cheese and just drizzled the steak with the arugula basil pesto and a little balsamic vinaigrette.

I liked it so much better.

The pesto adds just enough fresh, peppery flavor, and the balsamic ties everything together without taking away from the steak.

One of my favorite parts of this dinner was the honey.

My daughter recently took a trip to Poland and brought home a jar of local honey. I decided to use it in the marinade, and every time I brushed it onto the steak, it made me smile.

Of course, any good honey will work, but sometimes it's the ingredients with the best stories that make a meal even more memorable.

We sat down with grilled corn, roasted potatoes, and this steak, and it was one of those meals where everyone just kept saying, "This is really good."

Those are my favorite kinds of dinners.

Nothing fancy.

Just simple food made with good ingredients and shared around the table.

Why You'll Love This Recipe

• A simple honey marinade adds incredible flavor.

• The homemade arugula pesto is fresh and easy to make.

• Great for summer grilling.

• Easy enough for a weeknight but nice enough for company.

• Leftovers are amazing the next day.

  
  

Ingredients

For the Steak

• 1½ to 2-pound flank steak

• ¼ cup honey

• ¼ cup low-sodium soy sauce

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon black pepper

  
  

For the Arugula Pesto

• 1 cups fresh arugula

• 1 cup of fresh basil

• ½ cup grated Parmesan cheese

• ⅓ pine nuts cup walnuts or

• 4 cloves garlic

• Juice of ½ lemon

• ½ cup olive oil

• Salt and pepper to taste

  
  

For Serving

• Balsamic vinaigrette

• Grilled corn on the cob

• Roasted baby potatoes

  
  

How to Make Honey Marinated Grilled Flank Steak

1. Marinate the Steak

In a bowl or zip-top bag, whisk together the honey, soy sauce, olive oil, garlic, and black pepper.

Add the flank steak, making sure it's well coated. Cover and refrigerate for at least 2 hours or overnight for even more flavor.

2. Make the Pesto

While the steak marinates, add the arugula, basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper to a food processor.

Pulse a few times, then slowly drizzle in the olive oil while blending until smooth. Taste and adjust the seasoning if needed.

3. Grill the Steak

Preheat the grill to medium-high heat.

Remove the steak from the marinade and discard the remaining marinade.

Grill for about 5 to 7 minutes per side for medium-rare, depending on the thickness of the steak.

Transfer the steak to a cutting board and let it rest for 10 minutes before slicing against the grain.

4. Finish and Serve

Arrange the sliced steak on a serving platter.

Drizzle with the homemade arugula basil pesto and finish with a light drizzle of balsamic vinaigrette.

Serve alongside grilled corn on the cob and roasted baby potatoes.

Make It Your Own

• Top with burrata if you want a creamier finish.

• Swap the pine nuts for walnuts if that's what you have on hand.

• Add crushed red pepper flakes to the pesto for a little heat.

• Serve the sliced steak over a fresh salad for a lighter meal.

A Few Tips

• Let the steak marinate as long as you can.

• Always slice against the grain.

• Don't skip the resting time.

• A little balsamic goes a long way.

• The pesto is just as good on grilled chicken or vegetables.

  
  

Storage & Leftovers

Store leftover steak in an airtight container in the refrigerator for up to 3 days.

Store the pesto separately for the freshest flavor.

The leftover steak is delicious sliced over a salad, tucked into a sandwich, or wrapped in a tortilla for an easy lunch the next day.

Frequently Asked Questions

How long should I marinate flank steak?

For the best flavor, marinate the steak for at least 2 hours. If you have the time, letting it marinate overnight will make it even more tender and flavorful.

Can I make the arugula pesto ahead of time?

Yes! The pesto can be made up to 2 days in advance and stored in an airtight container in the refrigerator. To help keep it bright green, drizzle a thin layer of olive oil over the top before storing.

What should I serve with honey marinated flank steak?

We loved it with grilled corn on the cob and roasted baby potatoes, but it's also delicious with grilled asparagus, a fresh garden salad, rice, or crusty bread.

How do I know when flank steak is done?

For medium-rare, grill the steak until it reaches an internal temperature of 130–135°F. Let it rest for about 10 minutes before slicing so the juices stay in the meat.

How should I slice flank steak?

Always slice against the grain. This shortens the muscle fibers and gives you tender, easy-to-chew slices.

Can I use store-bought pesto?

Absolutely. Homemade pesto adds a fresh flavor, but a good-quality store-bought pesto works well if you're short on time.

Complete the Meal

Serve this with these favorites from The Schmidt Table:

• Roasted Potatoes

• Grilled Corn on the Cob

• Brown Butter Mashed Potatoes

• Honey Butter Roasted Carrots

• Strawberries & Mascarpone Cream

A Few Final Thoughts

These are the kinds of meals I love sharing here.

Nothing complicated.

Nothing you need a culinary degree to make.

Just real food, simple ingredients, and recipes that make everyone want to come back for seconds.

If you try this Honey Marinated Grilled Flank Steak, I'd love to hear what you think. And if you have a special ingredient with a story behind it, I'd love to hear about that too.

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.