Our local grocery store had cheap steak on sale even cheaper, so I picked up one for lunch. Working from home has its advantages, and one is being able to toss a steak onto the charcoal grill during the day. As much as I love just salt and pepper on a steak, sometimes I want something a little different. I had Asian flavors on the brain, so well, you can guess what happened next. An Asian steak marinade combining salty soy with a little sweetness and a little heat.
I loved the combination of heat and sweet in the Asian steak marinade. I would not be afraid to add more chili paste, though. That’s just me. I like a bit of spicy in all of my dishes.
You do want to be careful cooking the steaks over high heat. Too long and they’ll char. Sear them quickly and then move them to indirect heat to let them finish cooking.
Also try my molasses chili steak marinade.
Asian Steak Marinade
- Place the steak into a resealable bag or container.
- In a small bowl whisk together the remaining ingredients.
- Pour over the steak and flip to coat both sides.
- Cover and refrigerate for 30 minutes.
- Fire up your grill for direct and indirect cooking.
- Discard marinade.
- Sear the steak on both sides, quickly. The honey in the marinade can tend to caramelize over high heat, so you don’t want to leave it there for long.
- Transfer to indirect heat and continue cooking until done.
Nutritional values are approximate.