Asian Grilled Steak

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 will gush when you bring one for a spur of the moment, yummy, no fuss dinner. 

An intense beefy flavor makes skirt steak the ideal candidate for marinating, but it should only be cooked to medium rare to avoid toughness.


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.

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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 the grill, turn the heat down to medium to avoid burning the marinade and charring the beef.

4. Place the steak on  a well-oiled outdoor grill, flip every minute until the steak is cooked to desired doneness.  Let the steak rest for 10 minutes before slicing the meat across the grain.