Asian meets Mediterranean in this flavorful, sweet-and- spicy marinade from Sarah Vasques of Milford, New Hampshire “The blend of honey and soy sauce really works well with the olive oil and balsamic vinegar,” she notes. Her marinade is also great when grilling New York strip steaks.
- 1/4 cup honey
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, peeled
- 1/4 teaspoon coarsely ground pepper
- 2 beef top sirloin steaks (4 ounces each)
- 3 green onions, sliced
- In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended. Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions. Seal bag and turn to coat; refrigerate for at least 1-2 hours. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steaks, covered, over medium-hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Yield: 2 servings.
Originally published as Marinated Sirloin Steaks in Cooking for 2 Fall 2005, p55
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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