Marinated Steak with Soy Sauce, Garlic and Honey

A juicy steak is quite simple to prepare if you marinate it for several hours in a fragrant mixture of soy sauce, garlic, honey, wine vinegar and olive oil. The steak turns out to be very juicy, tender and aromatic, and the degree of roasting can be adjusted independently. Try it!

Summary

Ingredients

• Beef (pulp) – 500 g
• Soy sauce – 60 ml
• Wine vinegar – 50 ml
• Olive oil – 60 ml + for greasing the pan
• Honey – 40 g
• Garlic – 2 cloves
• Coarse salt – 1 teaspoon
• Ground black pepper – 0.5 teaspoon
  

  For filing (optional):

• Leaf salad – 2 pcs.
• Tomato – 1 pc.

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Instructions

1. Choose a lean or well-marbled beef cut that is not frozen. Score the meat lightly with a knife at 2-3 mm depth to help the marinade penetrate. Peel and finely chop the 2 garlic cloves.
2. In a bowl, combine 60 ml wine vinegar, 60 ml soy sauce, 40 g honey, and 60 ml olive oil. Add the chopped garlic to the marinade.
3. Place the beef in the marinade, cover with cling film, and refrigerate for 2 to 8 hours.
4. Remove the beef from the marinade and pat dry with a paper towel. Remove any garlic chunks stuck to the meat to prevent burning during cooking. Season both sides with 1 teaspoon coarse salt and 0.5 teaspoon ground black pepper.
5. Heat a grill pan or skillet over high heat, then reduce to medium heat. Brush the pan lightly with olive oil.
6. Place the beef in the pan and cook for 3 minutes on the first side.
7. Flip the meat and cook for 3 minutes on the second side (this produces medium doneness). For rarer meat, reduce cooking time to 2 minutes per side; for more done, increase to 4 minutes per side.
8. Remove the steak from the pan and let rest for 7 to 8 minutes on a plate. The juices will redistribute throughout the meat during resting.
9. Cut the steak to serve. If desired, arrange on a plate with rinsed and dried lettuce and thinly sliced tomato (optional).

Bon appetit!