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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix soy sauce and honey. It's basically a one to one ratio, but you can adjust for sweet verses salty preferences. | 2. Warm the mixture on the stove until the honey is incorporated into the soy sauce. Keep warm until ready to brush on steaks. | 3. Salt and pepper the steaks. I use coarse ground black pepper and kosher salt. | 4. Place steaks on a HOT grill. | 5. For great looking grill marks: | 6. Place the meet on the grill at a 45 degree angle for 1/2 the cooking time for the first side. Turn 90 degrees for the remaining cooking time for the first side. Turn the steak over, again at a 45 degree angle for the first half, then turn 90 degrees and finish cooking. You should end up with diamond shaped grill marks. | 7. When meat is almost ready to come off the grill, brush with the soy sauce/honey mixture. Let it cook/sear on one side, then turn over and do the same to the other. Repeat as necessary to get a noticable glaze on the meat. | 8. Remove from heat and brush again (this is important). | 9. Let meat stand for 15 min before serving (also important). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	4	lb		2230.4051	0.0	392.4062	61.4721
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
honey	1/2	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	coarse	5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.