You've tried beef flank steak. But have you ever sunk your teeth into a juicy Ibérico Flank Steak? Ibérico pork takes the traditional flank steak to the next level with nutty acorn aromas and out-of-this-world marbling. Learn more about this tasty cut and get our recipe for sweet and savory Honey Soy Grilled Flank Steak.
What is Ibérico flank steak?
This grilled flank steak recipe calls for a choice cut of Ibérico Pork Flank Steak. It's also called the "tira de manto" in Spanish. Like beef flank steak, pork flank steak is taken from the pig's diaphragm and transverse abdominal muscles. It is a long and narrow cut of meat with a good amount connective tissue, given that it comes from the diaphragm area.
The cut is covered with a thin, barely-visible membrane that is ideally removed before marinating and cooking in order to get the best textures and flavors. Despite these tissues and membrane, proper marinating and cooking breaks it all down into tender deliciousness, creating a satisfying chew that's a lot like a thin and lean pork belly cut.
Recipe for Honey Soy Grilled Flank Steak
Think ahead and marinate the flank steak the day before so those ingredients can really infuse with the meat and break down the fibers.
Ingredients for Honey Soy Grilled Flank Steak
- 1 lb. Campo Grande Ibérico Flank Steak
- 2 cloves garlic, chopped
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons honey
- 3 tablespoons soy sauce
- 2 Tablespoons red wine
- 1/2 Tablespoon freshly ground black pepper
- Juice from 1/2 lemon
- Cooking spray
Preparation for Honey Soy Grilled Flank Steak
- Trim the meat by making a small cut in the membrane and removing it with your fingers. You can also have your butcher do this for you.
- Use a sharp knife to score the flank steak along the grain of the meat, leaving a half-inch gap between each cut.
- Mix all the remaining ingredients, except for the cooking spray, into a large bowl or dish that will hold the flank steak.
- You can either cut the steak in half or place it whole into the bowl. Make sure the marinade covers the meat completely.
- Cover the bowl with plastic wrap or foil and place in the fridge for at least 2 hours, or ideally overnight.
- One hour before you're ready to cook, remove the meat from the fridge so it can come up to room temperature. This helps with even cooking.
- Heat up the grill to high and spray the cooking spray on the grates in order to prevent sticking.
- Place the meat on the grill and close the lid. Cook for about 2 minutes on each side.
- Remove the meat and place it on a dish. Cover with foil to let the steak finish cooking, about 5-10 minutes.
- Cut the flank steak into thin slices, along the grain, and serve. ¡Buen provecho!
What to Serve with Flank Steak
Flank steak is a versatile cut that can be served with any number of side dishes. It all depends on the individual preferences of your guests and the time you have available. You can prepare potatoes in various different styles as a delicious accompaniment, or take advantage of that grill and fire up some:
- Bell peppers
- Portobello mushrooms
- Corn on the cob
- Mixed veggie skewers
- Grilled bread or tortillas (hello fajitas!)
Great Flank Steak Recipes
Check some of these other killer Ibérico Flank Steak recipes from our Campo Grande chefs: