Grilled Steak with Ginger and Soy

We blogged about this recipe here.

Grilled Steak with Ginger and Soy

  • Servings: 4
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This was inspired by the Wilted Mizuna and Grilled Steak Salad recipe in the cookbook Asian Vegetables by our daughter, Sara; published 16 years ago, you can get it now – cheap!   The Mizuna salad is a great recipe that I’ll include on our blog one day.  And you know how much we love sweet potatoes  


  • 1 tsp kosher salt
  • 1 tsp pepper
  • 3 cloves garlic, minced (use a garlic press, because you want it really really fine)
  • 2 tsp finely grated ginger
  • 1 T soy sauce
  • 1 1/2 tsp brown sugar
  • 1 to 1 1/2  lb top sirloin steak (tri-tip is perfect too but will require longer time on the grill) – 1″-1 1/2″ thick
  • vegetable oil for coating the grill

In a small bowl mix the salt, pepper, garlic, ginger, soy sauce and brown sugar.  Place the steak in a zip-lock bag – or flat-bottomed pan; add the mixture from the bowl, and coat the steak well.  Then seal the bag or cover the pan.  Marinate at room temperature for about 30 minutes – or put in the refrigerator for an hour or so.

Brush the grill rack with a little vegetable oil; then place the steak on the hot grill (when you can comfortably hold your hand 5 inches above the grill for only one second) and cook about 5 minutes or until nicely charred.  Flip over and cook for another 5 minutes for medium rare, depending upon the thickness of the steak.  Only turn the steak once.  Remove the steak from the grill and thinly slice against the grain.

Leftovers will make great steak sandwiches: use a little mustard mixed into some mayonnaise; a bit of horseradish kicks it up a little. Put it on a crusty roll.  Recipe brought to you by and Andy and Ann

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