Recipe by diner524
Another recipe that I found from Taste of Home, cooking for two. This is what the article says: Oriental 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.
Top Review by Amy K.
This marinade is awesome. I added 3 tablespoons of French's extra tenderizing worcestershire sauce and added red onions. Mixed everything in my Ninja. The steaks had a really good flavor. I marinated in all of the marinade and didn't reserve any for basting. This is the only marinade that I will use for steaks from now on. Thank you for a fabulous recipe.
- 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 fresh coarse ground black pepper
- 2 (4 ounce) beef sirloin steaks (4 ounces each)
- 3 green onions, sliced
Directions See How It's Made
- 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.
- Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steaks, covered, over medium-hot 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.