A few months back we bought some beef from a friend’s family farm here in Alberta.
If you’ve been around me for any length of time you’ll know that I don’t typically eat a lot of meat. I’m always the one at the table to order the vegetarian dish, so the meat I do eat generally has to be spectacular in order to end up on my plate.
My husband is 100% a carnivore (and also a great cook himself). He would eat meat with a side of meat if given the opportunity, so I knew that buying a large quantity of fresh Alberta beef would be a good call. As it turns out, it was a great one.
Not having a lot of experience cooking beef myself, I quickly learned with a freezer filled to the brim with every cut I could ever imagine. Knowing exactly where the beef came from and having that connection with my food really inspired me to try out several different recipes.
Our barbecue has been working around the clock ever since that fateful day the beef was delivered, and this recipe for honey grilled steak has now landed among our favourites.
The vinegar in this recipe helps tenderize the meat making it ideal for cuts that are less tender to begin with. The sesame oil adds a bold nuttiness combined with fresh garlic and ginger giving the recipe a bit of an Asian inspired flair. The honey really ties it all together and finishes off the steak with a sweet and sticky glaze. Great served as is, or sliced with veggies over steam fried noodles or rice, this recipe is definitely one you’re going to want to add to your summer grilling roster.
Recipe makes 4 servings
- 1 lb any cut of steak
- ¼ cup sesame oil
- ½ cup liquid honey
- 2 tbsp balsamic vinegar
- 1 tsp freshly grated ginger
- 1 tsp freshly grated garlic
- salt & pepper to taste
- 1 tsp sesame seeds
- 1-2 green onions, chopped
Mix together all of the ingredients for the marinade, reserving ¼ cup for the final step.
Pour marinade over beef and let rest in the fridge for a minimum of 2 hours.
Once beef has finished marinating, grill steaks until your desired level of doneness.
Baste steaks with remaining sauce and garnish with freshly chopped green onions and a sprinkle of sesame seeds.