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Grilled Flank Steak with Jalapeño-Arugula Harissa

Ryan Scott's "Sweet Heat"
Nathan Congleton/TODAY
Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

The way the honey helps to flavor and tenderize the meat while at the same time complimenting the garlicky spice of the harissa is a culinary knockout. This dish is really all about the balance of flavors — and juicy steak of course.

Technique tip: Make sure your grill is super hot before putting anything on it! The best way to achieve a nice dark caramelized crust with a juicy interior is by making sure that grill is piping hot.

Swap option: This sweet heat marinade works great with pork chops or even chicken breast, and the harissa can be made with just about any herb you like.


  • 2 tablespoons rice wine vinegar
  • 4 tablespoons olive oil
  • 3 tablespoons honey
  • 1 teaspoon freshly ground black pepper
  • 1/2 tablespoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1½-2 pounds flank steak
  • 1 clove garlic, peeled
  • 1 cup arugula
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 2 jalapeño peppers, stem removed and rough chopped
  • 1 lemon, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup olive oil


For the marinade:

In a gallon size zip-top bag, combine all the ingredients. Put the flank steak in the bag, seal it up and massage it a little to get the meat fully covered with marinade. Store in the fridge for 2 hours.

For the harissa:

In a food processor, finely chop the jalapeños with the lemon juice, put into a medium bowl. If you like it spicy, include the jalapeño seeds. If not, make sure you remove the seeds from the pepper before chopping. In the same food processor, combine the remaining ingredients and pulse until it looks like pesto. Put this mixture into the bowl with the jalapeños and mix it all together. Store in a covered container in the fridge until serving time.

To cook and serve:


Heat grill pan over high heat or heat your outdoor grill to medium-high, about 400°F.


When it's nice and hot, carefully place your whole marinated flank steak on the grill. Let it cook uncovered for 7-8 minutes. You want to really caramelize that honey in the marinade and get some nice dark grill marks.


Using tongs, carefully flip the steak and cook for an additional 7-8 minutes for medium rare. Your meat thermometer will read 130°F.


Remove the steak from the grill and place it on a large cutting board and let it rest for 10 minutes so the juices redistribute.


After resting, cut the meat in thin strips against the grain for maximum tenderness. Spoon your jalapeño-arugula harissa over the cut slices and enjoy!