Honey Soy Steak with Cherry Tomato Salad
Honey soy steak served with a cherry tomato salad, grilled ciabatta, and a ponzu marinade.
Ingredients
Steak and marinade
- 2 lb flank steak, 4-6 beef tenderloin fillets, or 4 pounds boneless beef short ribs
- 1 loaf ciabatta bread, thickly sliced
- ½ cup tamari or soy sauce
- ½ cup ponzu sauce
- ⅓ cup rice vinegar
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 2 tbsp honey
- 3 tbsp olive oil
- 1 shallot, thinly sliced
- black pepper
Tomato salad
- ⅓ cup extra virgin olive oil
- ⅓ cup champagne vinegar
- 2 small shallots, thinly sliced
- 4 cups a mix of sungold and red cherry tomatoes, halved
- 1 cup baby basil
- 2 cups watercress or arugula
- 1 cup crumbled feta or goat cheese
- sea salt and black pepper
Steps
- 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).
- 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.
- Toss the bread with olive oil and grill on both sides until grill marks appear. Season with flaky sea salt.
- 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.
- Spoon the salad over the steak. Finish with extra basil, sea salt, and black pepper. Serve immediately with the grilled bread.