Recipe Courtesy Ross Munro, Executive Chef, Westin Edmonton, Alberta
Trim all sinew off meat or ask your butcher to do this for you. In a small bowl mix combine both types of honey, spice paste, ginger, sesame oil and juice concentrate. Put flank steak and honey Thai marinade in a large resealable plastic bag. Seal tightly. Place on baking sheet or bowl and refrigerate. Marinate for 48 hours, flipping the bag every 8 to 12 hours (or whenever you go into the fridge).
Preheat oven to broil at 500 to 550 degrees F.
Remove flank steak from marinade, pat dry. Sprinkle the meat with sea salt, cracked pepper and fennel seed. Reserve marinade. Heat a large skillet over high heat. When skillet is very hot, add flank steak and sear until brown, about 3 minutes. Brush with some of the leftover marinade to cover the top of the flank steak. Transfer flank steak to a baking sheet. Place under the broiler for 4 to 5 minutes per side. Transfer to a cutting board. Let rest for 5 to 7 minutes. Cut cross-grain on the bias for best results. Enjoy with a side of light sour cream or even light soy for dipping.