Buckwheat Honey and Thai Spiced Flank Steak & Lemongrass Lentils



  • 2 pounds Prime Prince Edward Island Beef flank steak (908 g)
  • 2 tbsp Kadoya sesame oil
  • ½ cup buckwheat honey
  • ½ cup clover honey
  • 2 tbsp red Thai spice paste
  • 2 tbsp fresh ginger, finely grated
  • 2 tbsp orange juice concentrate
  • Cracked black pepper, to taste
  • Cracked coriander seed, to taste- it all depends on how much you like
  • Sea salt, to taste after beef has been grilled rare to medium rare at the most!


Mix all ingredients (except the salt) in a bowl with whisk and place with meat into 2 large Ziploc bags. Marinate for 2-6 hours depending on how much flavour you would like to impart.

Grill on your BBQ or broil in your home oven until just over rare. Let meat rest for 15 minutes before thinly slicing on the bias. Enjoy!

For Dipping the Flank Steak

Combine ½ cup of maple syrup and 1/3 cup balsamic vinegar, and 1/3 cup naturally brewed soy sauce: reduce by ½ over medium heat, cool and add in 2 finely chopped green onions.

Lemongrass Lentils


  • 1 ½ cups red lentils, parboiled
  • 2 tbsp grape seed oil
  • 1 tbsp minced lemongrass
  • 1 tsp toasted cumin seeds, to taste
  • Curry leaves, to taste
  • 1 clove garlic, mashed
  • 2 tbsp rice wine vinegar
  • ½ cup coconut milk
  • Salt and pepper, to taste


In a sauté pan heat oil on medium heat. Add lemongrass, cumin seeds, curry leaves and garlic; sauté for two to three minutes.

Stir in lentils and continue to cook for about a minute, add the vinegar and coconut milk and cook until everything is piping hot.

Serve onto warmed plates and top with the grilled sliced flank steak. Pass the dipping sauce. Enjoy!