Consider making three at a time, eat one and freeze two. Kids love this steak because it has a sweet bite. Buying less expensive cuts of steak and marinating them creates a respectable and delicious bistro style alternative to meat that costs more than $16 per pound. Friends gush when you bring one for a spur of the moment, yummy, no fuss dinner.

Nota bene: Avoid charring the steak by immediately lowering the temperature to medium just before placing the meat on the grates. The recommended cuts of meat are best cooked medium rare on the grill. The marinade makes enough for two one pound steaks.

Asian Grilled Steak with Honey, Soy, Garlic & Ginger


  • 1/4 cup honey

  • 1/4 cup soy sauce

  • 1/2 cup olive oil

  • 2 tablespoons balsamic vinegar

  • 2 1/2 tablespoons fresh ginger, minced or grated

  • 2 tablespoons shallot, minced

  • 3 cloves garlic, minced

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground pepper

  • 2 pounds hanger, flank, skirt or flap steak


1. In a medium glass bowl, mix together all ingredients except the steak.

2. Put the mixture into a Ziploc freezer bag and add steak. Marinate up to 24 hours in the refrigerator, or freeze in the bag for future use.

3. Heat grill for 20 minutes on high. Just before putting the meat on, turn the grill heat down to medium to avoid burning the marinade and charring the beef. Grill on well-oiled outdoor grill to desired doneness. Slice meat across the grain.

Serves 6