Honey Soy Steak with Cherry Tomato Salad
Tender honey soy steak served with a cherry tomato salad, ciabatta, and a flavorful ponzu marinade. A simple summer dinner for any night!
Servings: 6
Calories: 516kcal
Ingredients
- 2 pounds flank steak, 4-6 beef tenderloin fillets, or 4 pounds boneless beef short ribs
- 1 loaf ciabatta bread, thickly sliced
- 1/2 cup tamari or soy sauce
- 1/2 cup ponzu sauce
- 1/3 cup rice vinegar
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 tablespoons honey
- 3 tablespoons olive oil
- 1 shallot, thinly sliced
- black pepper
tomato salad
Instructions
- 1. To make the marinade. In a glass baking dish or large zip-top bag, combine all marinade ingredients. Reserve 1/3 of the marinade for later. Add the steak to the remaining marinade. Let sit for 20 minutes or up to overnight (highly recommended if using flank steak or short ribs).2. Remove the steak from the fridge 30 minutes before cooking. Grill over high heat or sear in a hot cast iron skillet until cooked to your desired doneness. Let the steak rest for 10 minutes before slicing thinly against the grain. Spoon the reserved marinade over the steak.3. Toss the bread with olive oil and grill on both sides until grill marks appear. Season with flaky sea salt.4. To make the salad. In a large bowl, whisk together the olive oil, vinegar, and shallots. Season with salt and pepper. Add the tomatoes, basil, and watercress, then toss to combine. Crumble the feta over the salad.5. Spoon the salad over the steak. Finish with extra basil, sea salt, and black pepper. Serve immediately with the grilled bread.
Nutrition
Calories: 516kcal
