Grilled Steak with Honey Chipotle Glaze

Grilled Steak with Honey Chipotle Glaze

Here in the Frugal household, we don’t eat a lot of steaks; well, duh, that’s because we’re frugal!! But when a real craving hits or maybe thee’s a special occasion, especially in the summer, that’s when I pull out my Grilled Steak with Honey Chipotle Glaze. It never fails to impress! By the way, please forgive the pics of my steak! I took pics, then we ate and when I looked at them after they are a little “psycho”delic! Of course, by then the steak was long gone!

Grilled Steak with Honey Chipotle Glaze

Grilled Steak with Honey Chipotle Glaze



And I never use an “expensive” steak when I make this recipe, although I suppose you could. See I have this kinda “rule.” When I have a pricey steak, I enjoy it as is, maybe a little salt and pepper, and then it’s grilled to perfection to enjoy in all its glory. When I use a cheaper cut, I give it all the help I can – and this recipe delivers!.

About Grilled Steak with Honey Chipotle Glaze:

So this steak is a cheaper cut, and that help comes from flavoring it with a Chili Spiked Lime Marinade and while it’s cooking, slathering it with a Honey Chipotle Glaze. I make extra of that glaze for serving, too, because there is no doubt it steals the show. You’re going to want to serve the steak drizzled with just a bit of that glaze and then pass the rest at the table.

You’ll think you’ve died and gone to heaven! This grilled steak just jumps with flavor and I swear, this recipe will transform any old grocery steak into a gourmet extravaganza. This recipe is courtesy of Della Flemming of Sak’s Catering in New York, and it’s long been a family favorite.

I like to serve this Chipotle Glazed Steak with a few fresh, vibrant sides; ones that will stand up to the bold flavors of this steak, and ones that are healthy enough to bring some balance to the dinner table. Stupid, Simple Sweet Potato Fries go well, and my Red Cabbage Slaw is excellent with this steak – the Mexican flavors play off very well with the glaze and it’s tangy and refreshing. If you’re thinking green salad, one that’s full of lovely veggies, cucumbers, shredded carrots, and so on, try this Creamy Lime Vinaigrette; the flavors of that lime dressing play well with the steak. And of course, you can’t go wrong with sweet corn, maybe grilled.

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Making Grilled Steak with Honey Chipotle Glaze:

The original recipe calls for flank, which is pricey in my area. I’ve had a lot of success (and even had people ask me who my butcher is) using the less expensive sirloin and even the generic “London Broil” which is usually a cut from the round.

As long as the steak is kept rare to medium rare and sliced thinly against the grain, these cheaper cuts can be fantastic. Frankly, they benefit more from the marinade than their more expensive counterparts.

Honey Chipotle Glaze

Honey Chipotle Glaze

Saving Money on Grilled Steak with Honey Chipotle Glaze:

Chipotle: Buy a can (watch for great prices around Cinco de Mayo and the Superbowl) and use the amount you need for this recipe. Place the rest in a ziplock and freeze. It’s easy to break off the amount you need for another recipe. If you’re not familiar, there are several brands, and here is what a photo of what a can of Chipotle Peppers in Adobo Sauce looks like. That’s not an endorsement (although I love their refried beans above all else!) as every brand I’ve tried has been great. Chipotle Peppers are smoked Jalapenos and the canned product is those jalapenos reconstituted in a chili adobo sauce.

Limes: In season in the winter months, here – limes are often on sale throughout the year 4 to 5 for a dollar. The rind holds as much or more flavor than the juice, so even if the recipe I’m using uses only juice, I’ll zest it and place the zest in the freezer. It may dry out but still retains a lot of flavor. If your lime is hard, microwave it for a minute and then roll it on the counter before juicing.

Honey: Always expensive these days, especially with the depletion in the bee population Look for great sales at your pharmacy if you live in a larger city with national chains. You’ll usually find coupons in the store ad. Aldi’s sometimes has decent prices, too. If your honey becomes crystallized, put in a pot of water on the stovetop and gently heat. You’ll need to be very careful if it’s in plastic!

Grilled Steak with Honey Chipotle Glaze

Grilled Steak with Honey Chipotle Glaze


Grilled Steak with Honey Chipotle Glaze

  • Author: Delia
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Beef Main Dish
  • Cuisine: Mexican or Southwestern




  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons (about 1 chile) from a can of Chipotle chile in adobo sauce
  • 1 clove garlic, minced


  • 1 1/4 to 1 1/2 pounds of flank steak, or alternate choice
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lime juice
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 lime, sectioned for garnish



For the glaze, mix all ingredients. I usually double or triple. Divide a portion to use on the steak as it’s cooking, but keep a portion aside to use for drizzling and passing with the meal after the steak is finished. May be made a day or two ahead.


For the steak, mix marinade ingredients. Add steak to a large, shallow pan or Ziploc bag, drench with the marinade and place in the refrigerator for one to four hours. Remove from marinade and set at room temperature for 20 to 30 minutes before grilling.

Brush top and bottom of steak with part of the glaze. Cook for three to four minutes per side on a medium-hot grill for medium-rare, brushing again with more glaze as it’s turned.

Watch the internal temperature closely, this steak should be cooked from rare to medium-rare, but no longer to maintain tenderness. Timing will vary depending on the temperature of the grill, the thickness of the meat and the type of steak cooked.

To serve, let rest five minutes, then thinly slice diagonally across the grain. Drizzle with the reserved glaze. Garnish with lime.

Note: You’ll need two to three limes for this recipe. If serving four, you might be able to cut one lime in half and use that half for garnish, juicing the rest, depending on the size and juiciness of the lime.


  • Calories: 322
  • Sugar: 10 grams
  • Sodium: 618 mg
  • Fat: 26 grams
  • Saturated Fat: 6 grams
  • Carbohydrates: 13 grams
  • Fiber: less than 1 g
  • Protein: 29 grams
  • Cholesterol: 81 mg

Keywords: Bargain Meal of the Week, Beef, Chipotle, Family Recipe, flank steak, Hoisin, Honey, Lime, Mexican or Southwestern, Round Steak, Sirloin, Steak.

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Grilled Steak with Honey Chipotle Glaze is gonna blow you away! Not any heat to speak of just a lot of personality. It's going to be your new fave! This glaze is fab on just about any steak and I often make it with sirloin when flank is too pricey! #GrilledSteak #FlankSteak #GrilledFlankSteak #SteakChipotleGlaze #GrilledSteakHoneyChipotleGlaze



20 thoughts on “Grilled Steak with Honey Chipotle Glaze

  1. Jonathan Goin

    In the above pictures of the steak I cannot tell how it is cut. Nonetheless, any time that you’re slicing and/or cutting ANY kind of meat, whether it is beef, chicken and/or pork, especially with any of the tougher cuts from the three, ALWAYS make sure that you cut ACROSS the grain and NEVER cut the meat WITH the grain!!! Cutting against the grain means to cut through the fibers and make them shorter. This makes the meat more tender and easier to chew. So, do yourself a favor and try it next time.

    • FrugalHausfrau

      Hi Jon, thanks for stopping by and taking the time to comment. My steak IS cut across the grain and I mention to do so in the post, too. It’s worth a reminder, though, for sure!!

      Take care,


  2. Pingback: Honey~Chipotle Grilled Steak | French Gardener Dishes

    • Me, too. In the photo I used bottom round. My son’s gf said she wanted hers well, big mistake!

      We have Chipotles in Adobo at the grocery store, but I moved here from Colorado, and it was a long time b4 they became popular. A big box store like Sam’s might have them, or you can order them from Amazon. I don’t do that much, but it would be worth it for these! I just freeze what I don’t use.

  3. We don’t eat steak very often either, but I bought one for us to have for a Valentine’s Day dinner. I think I am going to try this on it. It looks and sounds amazing. I love all the ingredients you put in the sauce and marinade. Thank you so much for the recipe!

  4. Really sounds great and I love the marinade and glaze. Really sounds super flavorful. Flank Steak is very expensive here but it ‘s one of my favorite cuts of beef. I prefer to the even pricier cuts. Must try this.

  5. I love steak as well but ration myself to the rare t-bone/porterhouse and cheaper cuts like this that have to be marinated or flash seared. I like the idea of cutting your own steaks from a round.

      • I’m frugal cause I like to eat well and don’t have the money to eat out very often so most, if not all, of my cooking is from scratch. By saving money regularly, I can splurge on more expensive ingredients every once in a while.

        • I am the exact same way – I’ll spend more when it counts (for me) without a backwards glance. By eliminating a lot of waste, staying away from most “junk” and shopping carefully I don’t have a second thought about splurging.

          The bag of chips I bought for my onion dip was on sale, but regular price was $4.99. That puts it all in perspective, doesn’t it!!

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