Perfect Soy-Grilled Steak

Used this on July 4, 2016 for a rained out cookout using two 2 lbs flank steaks. I used the given soy volume but doubled everything else (using honey) and marinated for 8 hours. Because of the rain, I oven cooked the steaks at 350 degrees for 15 minutes, finished them off under the broiler for 2 minutes, and rested for 5 minutes. Came out medium rare and very delicious.

I usually use a flank steak which I marinate for at least a few hours instead of the few minutes it takes to start a fire. Ideally, I like to warm the meat in a 225° to 250°F oven to an internal temp of about 110-115°F and then put it over a screaching hot fire for about 1 minute per side. Remove from heat, cover with foil, and let rest on a warm plate for at least 10 but no longer than 20 minutes. My theory is that internal temperature is much more accurate than cooking time.

If you wish to go a bit Mediterranean, try olive oil, soy, red balsamic vinegar, dijon, fresh garlic or garlic salt, and herbs of your choosing. works well on beef,veal, pork(use white balsamic) and poultry. For fish substitute fresh lemon juice for the vinegar and omit the garlic and mustard. happy cooking!

I make a marinade like this and I have my hubby put in the smoker and smoke it slow for a few hours until it reached the doneness we like!
I mostly have this done on holidays when we have freinds over, I'm lucky to get any before it's gone! It's comes out soo good!

since many urbanites do not have grills, why don't you add directions for doing either broiling or stove top

I’ve used this marinade (minus honey and often lemon instead of lime) for ~30 years — it’s my family’s fave!! We like longer marinating times, usually overnight, but dilute with water to cut down the salt absorption. I usually will throw garlic, ginger, and lemon/lime into my food processor, use what I need for that day, and freeze the rest in a thin layer. Then, whenever I’m making steak (or chicken), I just break off a piece and throw it in with some soy sauce for an even quicker marinade.

I've made this steak forever! Mostly grilled, but sometimes under the broiler. Use soy sauce, honey, ginger and chopped garlic, and that's about it. Score the steak and marinade it for as long as you can.

What is a bavette?

Delicious, especially with a quality NY steak 3/4' to 1" thick. The Marinade sparkles with the addition of 3-4 cloves garlic, dash of crushed red pepper or teaspoon of hot chili oil and hoisin sauce rather than honey or molasses. I doubled recipe for 3 NY Steaks marinated for 1 hour and then basted with the leftover sauce. Yum.

I've been doing a version of this for years and it's delicious.

Used this on July 4, 2016 for a rained out cookout using two 2 lbs flank steaks. I used the given soy volume but doubled everything else (using honey) and marinated for 8 hours. Because of the rain, I oven cooked the steaks at 350 degrees for 15 minutes, finished them off under the broiler for 2 minutes, and rested for 5 minutes. Came out medium rare and very delicious.
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70This is helpful

made this tonight, using two individual rib eyes. Marinated longer, turned more times, then - because I am a New Yorker - cooked them in the broiler because no grill. DELICIOUS. Added a couple minutes cooking time under the broiler b/c, well, not a great oven; 4-5 minutes per side and we got medium rare. This is a keeper.

In my next life (the one in which I'm married to Sam Sifton) we eat this together all the time. We also love it with skin on chicken thighs. So easy and so delicious.

I marinated a 1.5 lb. flank steak, scored both sides, for 2.5 hours. Served this with Kim Severenson's watermelon-cucumber salad and David Tannis' asparagus-walnut-wok recipe plus a bowl of seasoned brown rice and quinoa. Happy guests and happy chef.

I use Worcestershire instead of soy sauce and it's great too.

Made this tonight and it was delicious. 3/4 pound flank steak about an inch thick. Added two good squirts of Sriracha and some sesame oil to the marinade. Marinated about 15 minutes, and cooked 3 minutes a side on a hot gas grill.