Stephanie’s Honey and Soy Sauce Flank Steak Recipe

to do Stephanie's Honey and Soy Sauce Flank Steak Recipe

Stephanie’s Honey and Soy Sauce Flank Steak Recipe gives us tender beef with a slightly sweet, deeply flavored marinade sauce. This would be delicious served alongside any grain and steamed greens, or wrapped in a flat bread stuffed with fresh crunchy salad and tangy slaw. 

Community Recipes is a recurring feature where we share your recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing  Kosher recipes. We are creating a positive community around food and sharing.

to do Stephanie's Honey and Soy Sauce Flank Steak Recipe

Tell us about yourself, Stephanie Landon

I am a 30-something New York born fashion girl, born and raised on fashion and creativity. As far back as I can remember I was very creative! {My parents have the stacks of various crafts projects I did throughout my childhood to prove it!} I pretty much taught myself how to bake and cook by watching the food network and it turned into my passion. I love putting together new recipes, and especially experimenting with stuffed challah creations!

I was born and raised in Long Island, NY. I have one sister, who is three years younger than me. We were both very creative growing up. My parents cooked the traditional family meals, rotating the same favorites week in and out, and tons of food for Shabbat and holidays.

to do Stephanie's Honey and Soy Sauce Flank Steak Recipe

From fashion to food 

Nowadays, I love sharing my cooking creations on my blog  The Dreams Weaver.

When I was younger, my ultimate dream was to go to the Fashion Institute of Technology (FIT) for what else, FASHION! 

So, in high school I started summer classes at FIT with my sister in drawing, basic sewing, and garment construction. I then got in to the FIT School of Business for Fashion Merchandising Management and knew I wanted to become a Buyer. I held various internships at the Corporate Headquarters of large retailers . 

Three months after I graduated {Summa Cum Laude!}, I got married and moved to Maryland. In 2016 we moved back to the tri-state area and bought a house in Stamford, CT. We had our son in 2018, and in 2019, I decided to stay home full-time to be mommy! 

After I got married, I started watching a lot of food network shows and really got interested in cooking and baking. I knew the standard kugal recipes and meals I had growing up, but wanted to branch out and learn new techniques. The food network was basically my culinary instructor! I really grew to love baking, and creating cakes, cookies, pastries, from basically a pile of flour and other ingredients. 

After I got my basic skills down, I was able to start tinkering and creating my own recipes, and started sharing on my blog. One of my favorite things to do is create new flavored or stuffed challahs, and it has almost become my tradition to make a new one for my family every month!

I love relaxing by watching the food network and I still love designing my own clothing, and when I find the time actually drafting my own patterns and sewing it.

to do Stephanie's Honey and Soy Sauce Flank Steak Recipe

Tell us about your passion project

I started my blog, The Dreams Weaver, as I got more confident in my cooking and baking skills. Whenever I shared dishes I had made on Instagram or Facebook, my family and friends always wanted the recipe. On the blog, I share the inspiration and a little background for each recipe. I’m a visual person, so I always include plenty of photos of my recipes too. 

You can also find me online here:

On Instragram @stephanie_landon

My blog The Dreams Weaver on Facebook

How do you express your values in your home through your kitchen? 

Most of my recipes are created with my family or upcoming Jewish holidays in mind.

I love feeding people, so whenever we have anyone over, or are going to a family get together, I love making something homemade from the heart. I love making most of my meals from scratch, saving money, and avoiding unnecessary unhealthy ingredients.

to do Stephanie's Honey and Soy Sauce Flank Steak Recipe

What is the best thing you learned from another person about food and hospitality? 

Not all of the food I have attempted to make has come out 100%. I have learned, even from the experts, that it takes time and practice to perfect a recipe and not to get discouraged if it does not come out perfect the first time.

What three food items could you not live without? 

Pizza, sushi, ice cream.

What is your best food tip? 

Once you’ve got a recipe down pat, experiment with it and try new spins on it!

What are your go-to cookbooks? 

It’s Not Complicated by Katie Lee Biegel

To sum up this book’s message: “Things don’t need to be complicated to be good.”
I love this book for the way it shares recipes for quiet family dinners, recommends pasta every Sunday, and interesting yet simple ways of cooking vegetables. A perfect brownie. 

Magnolia Cookbook Series by Joanna Gaines

These books offer recipes and guidance from Joanna. Some of the delicious recipes featured are:

  • Mushroom-Gruyére Quiche
  • Zucchini-Squash Strata
  • Chicken-Pecan-Asparagus Casserole
  • Lemon-Lavender Tart

Cookbooks by Molly Yeh

Molly’s cookbooks ofer recipes from her life, with beautiful photos and stories alongside.

Tell us the story behind your Honey and Soy Sauce Flank Steak Recipe

We love Asian food in our house, especially Chinese food, and I decided to come up with an easy Asian-inspired marinated steak for Shabbat meals. My 3 year old son absolutely loves it since the meat is soft and tender and the sauce is slightly sweet!

As a variation on this recipe:

Use Kolichel or a cut of meat that needs longer to cook, like chuck. 

Simply marinade the meat as instructed in the recipe below. Instead of cooking in a cast iron skillet, put the meat and all the marinade in a covered ceramic dish in a 350°F oven, and cook for 1.5 hours. Remove from the oven, and let the meat rest before cutting. 

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to do Stephanie's Honey and Soy Sauce Flank Steak Recipe

Stephanie’s Honey and Soy Sauce Flank Steak Recipe

  • Author: Stephanie Landon
  • Prep Time: 10 mins + 4-6 hours marinade
  • Cook Time: 10 mins
  • Total Time: 26 minute
  • Yield: Serves 4


1-2 lb flank steak 

½ cup coconut aminos or soy sauce 

¼ cup toasted sesame oil 

2 tsp garlic powder 

1 tbsp honey 

1 tsp umami seasoning blend 

Salt & pepper to season


  1. Whisk together soy sauce, toasted sesame seed oil, garlic powder, honey, umami seasoning, salt, and pepper. Marinade overnight (or at least 4-6 hours) in a ziploc bag.

  2. Preheat a cast iron skillet on high heat. Pat down the meat to make sure there’s no excess marinade and grill about 5 minutes per side.

  3. Allow the meat to rest 10 minutes before slicing. 

  4. Meanwhile, transfer reserved marinade to a small saucepan and bring to a boil over high heat. Lower the heat and cook over medium heat until reduced. 

  5. Once the meat has rested, cut thin slices against the grain, plate and drizzle with the cooked marinade.

Keywords: flank, sweet, flash grilled steak

More Community Recipes

Jewish Food Hero’s Community Recipes feature is a space for us all to share our favorites and hear from a variety of people in our community.  This is an easy and fun way to get new meal ideas and learn about each other. Since you’ve read Stephanie’s recipe, do you feel inspired to share your Kosher recipe? Don’t forget to get in touch to share your recipe too!

Check out these other recipes from our community:

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