Bees Knees London Broil with Brussels Sprouts


-My latest foodie obsession is Bees Knees Spicy Honey; which has that pure honey flavor with an almost buttery feel and a touch of heat.

Here is a slightly adapted recipe from the Brooklyn-based company, Bushwick Kitchen, makers of Bees Knees Spicy Honey

1-2 pound flank steak
¼ cup Balsamic vinegar
2 TBSP Worcestershire sauce
1 large shallot, sliced
2-3 medium cloves of garlic, smashed
¼ cup olive oil
2 TBSP Bees Knees Spicy Honey
½ tsp ground pepper
½ tsp sea salt

Pat dry the flank steak and place into 1-gallon zip-lock bag
In a medium metal bowl, mix all ingredients (minus steak) with a whisk. Make sure to fully incorporate the honey.
Pour the mixture over the flank steak and carefully seal (or else you’ll be cleaning your fridge for days)
Marinade for 4-6 hours in refrigerator. Go have a beer or two.
1-hour prior to cooking, take steak out of refrigerator and place it aside
Turn grill on as high as humanly possible (heat = caramelization)
Grill to taste; I prefer rare which equates to about 5 minutes per side
Let the meat rest (under a tent of aluminum foil)on a cutting board for 10 minutes. Fight every urge you have to tear into the meat with your bare hands, as a rest allows some the juices to absorb back into the meat.


Brussels Sprouts

1 lb. of Brussels sprouts
3 slices of thickly cut pancetta diced into small cubes (ask your butcher for 1/4” slices)
1 medium shallot, very thinly sliced
1 tablespoon of olive oil
2 cloves of garlic, minced
coarse ground black pepper, to taste
Bees Knees Spicy Honey, to taste


Trim brussels sprouts of small stems and cut larger sprouts in half, leaving smaller sprouts whole. Rinse in a colander and set aside.
Heat oil in a large non-stick or heavy bottom skillet over medium heat. Once hot add diced pancetta and cook for 5 minutes until the fat starts to render, stirring frequently. Make sure to scrape the hardened bits of pancetta from skillet. These are little pieces of heaven you surely don’t want to leave in the pan.
Add sliced shallots and crushed garlic to pan and cook until shallots are soft and garlic is fragrant, 3-5 minutes.

Add trimmed sprouts to the pan and pepper them, to taste.
Pan roast the sprouts on the stove for 30 minutes or until crispy. Once the sprouts are cooked add a heathy glob of Bee’s Knees Spice honey directly to the pan and stir to incorporate. Serve immediately.

If you want to check out all of Bushwick Kitchen’s delicious specialty honeys, maple syrups and more delicious recipes their website is:

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