Prep 10 mins
Cook 10 mins
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.
- 59.14 ml honey
- 44.37 ml reduced sodium soy sauce
- 29.58 ml olive oil
- 14.79 ml balsamic vinegar
- 2 garlic cloves, peeled
- 1.23 ml fresh coarse ground black pepper
- 2 (226.79 g) beef 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.
- 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.
I made this and marinated chicken breast. It made the chicken so tender and juicy. I made this on my george foreman grill. It worked out well. Thanks for sharing.
I made 1/2 a batch and marinated a large top sirloin steak for two hours. It was terrific, so quick and easy to make. The bbq 'd steak was wonderful, tender, juicy and very flavorful. Perfect served with roasted potatoes and steamed green beans. Tthanks for sharing my friend, Made for What's On the Menu?.
I marinated 3 NY strips and had more than enough for both marinading and basting. The steaks were delish and I would definitely use this recipe again! Thank you for sharing the recipe!