Since we published a recipe for Honey Lime Chicken, we didn’t want to leave out our meat eaters from our grilling extravaganza this summer. Since meat holds up to a stronger marinade, we often use this recipe for Honey Steak Marinade to prep meat before grilling.
We use the best quality, most humanely handled meat we can find. We suggest you go to the local farmer’s market and shop from farmer’s there. You can find your local farmer’s market here: http://www.localharvest.org/. We ask the farmers how they handle their livestock and process their meat. We find them more than eager to educate us on their best practices.
As you may be aware, creating our recipe website came in response to our reader’s requests. If you enjoy this site and use the recipes, please consider purchasing a honey product from us to support this effort.
Ingredients
- 1/2 cup soy sauce (We use tamari as it is gluten free.)
- 1/2 cup honey (seasonal)
- 2 tablespoons vinegar
- 1 tablespoon fresh ginger
- 2 cloves garlic, crushed
- 1/2 cup chopped green onions/scallions
- 1/2 cup olive oil
- 1 1/2 lbs-2 lbs steak, cut of your choice
Instructions
- Make shallow cross hatch cuts on the surface on both sides of the meat. Place in large resealable plastic bag.
- Mix ingredients for marinade and pour over steak (in the bag). Place the bag in a bowl.
- Marinate for at least 45 minutes or overnight.
- If you are cooking the steak after a short marinade, leave the steak out of the refrigerator so that it is room temperature when you grill it.
- If you are marinading for a longer period of time, place the bowl with the steak in the refrigerator. Take out of the refrigerator about 30 minutes before grilling.
- Grill to the temperature desired.
