Food & Drink

Broiled Flank Steak with Plums and Chili Garlic Oil

This recipe “brings everything to the table: salty, spicy, and even just a little bit sweet,” writes Lauren McDuffie in her new cookbook

Photo: Lauren McDuffie

“Father’s Day conjures images of steak—big, juicy pieces of meat that have been either grilled or broiled to perfection,” writes Charleston, South Carolina–based food writer, blogger, and photographer Lauren McDuffie in her newest cookbook, Southern Lights: Easier, Lighter, and Better-For-You Recipes from the South. This mouthwatering recipe highlights salinity and sweetness with a soy sauce and coconut sugar-marinated steak broiled with lush plums. Dunk tender slices of meat in a chili-garlic sauce and you’ve got a flavor bomb worthy of celebrating Dad. 

For more from McDuffie, check out her Jammy Mignonette Marinated Eggs and Peachy Pecan Pie Pancake.

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  • Broiled Flank Steak with Plums and Chili Garlic Oil (Yield: 4 servings)

    • 1 (1¾-to-2lb.) flank steak

    • ¾ cup olive oil, divided

    • ¼ cup apple cider vinegar

    • 3 tbsp. soy sauce

    • 3 tbsp. coconut sugar

    • 6 plums, halved or quartered

    • Salt

    • Freshly ground black pepper

    • 2 tbsp. store-bought chili-garlic sauce


  1. Put the steak in a large zip-top plastic bag (or something comparable). Add ½ cup of the oil, the vinegar, soy sauce, and coconut sugar. Seal the bag and rub to work the marinade into and all over the meat. Let it marinate at room temperature for 1 hour. Preheat the broiler to high.

  2. Transfer the beef to a large baking sheet and scatter the plums all around it. Season everything, plums included, with salt and pepper to taste. Broil without flipping until the meat is medium-rare on the inside, and still quite pink (130°F to 140°F). It should be nice and crusty brown on top; it takes 10 to 12 minutes.

  3. Let the steak rest for at least 10 minutes before slicing thinly. Stir the chili-garlic sauce and remaining ¼ cup of oil together in a small bowl. Serve with the sliced steak and plums as a drizzle and/or dip (I won’t tell you how to eat it—just that you should).

Excerpted from Southern Lights: Easier, Lighter, and Better-For-You Recipes from the South by Lauren McDuffie, published by Gibbs Smith. Copyright © 2023.