I love a good steak marinade, especially one that incorporates both soy sauce and fresh ginger. To me, ginger is one of the very best ingredients on the planet. So, after I got my hands on two thick New York strips from Rabbit Ridge Farms in Bee Branch, I set out to find a simple marinade and found this Ginger Soy Marinated Strip Steaks recipe. It’s super easy, has seven easy-to-find ingredients, and only needs about 4-5 hours to do the trick (feel free to marinate overnight).
The result yields juicy and tender steaks (I grilled mine) with a nice balance of sweet and salty flavors, as well as subtle hints of ginger and a wonderful outside crust. Consider this a staple recipe, one to bookmark or print out and use several times over the course of the year.
2 10-oz. Strip Steaks
1/2 c. Soy Sauce
1/2 c. Honey
1 tsp. Fresh Ginger, grated
1/4 c. Canola Oil
1 tsp. Garlic Powder
1/2 tsp. Black Pepper
1. Start by whisking all ingredients together in a bowl until well blended. Add the marinade and steaks to a resealable plastic bag and refrigerate for at least 4 hours or up to 24 hours.
2. Remove the steaks from refrigeration at least 15 minutes before grilling, discard the marinade.
3. Place the steaks on the grill and cook 4-5 minutes until the meat is slightly charred. Turn the steaks over and cook for another 3-10 minutes depending on your preference. (Cooking times may vary depending on the heat of your grill and how you like your steak: rare, medium, well, etc. We prefer ours at the medium to medium well range; which is an internal temperature at around 150 degrees F.)
4. Allow the meat to rest for 5 minutes before serving to allow the juices to settle. If serving a crowd, I also like to slice the steaks and place on a platter to serve family style.
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