Recipe courtesy of Stacy Reed
Total:
50 min
(includes marinating time)
Active:
35 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Steaks:
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons onion powder
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground ginger
  • 1 pound New York strip steaks
Green Bean Salad:
  • 2 teaspoons toasted sesame oil
  • Pinch salt
  • Pinch freshly ground black pepper
  • 30 whole green beans, ends trimmed
  • 1 orange, halved
  • 1/2 cup matchstick carrots
  • 1/4 teaspoon finely chopped fresh cilantro
  • 2 tablespoons finely chopped candied pecans, finely chopped
  • 1 tablespoon crumbled gorgonzola cheese
  • 2 avocados, diced

Directions

For the steaks: Mix together the soy sauce, honey, sesame oil, onion powder, garlic, pepper and ginger in a bowl. Place the steaks in a large re-sealable plastic bag and pour over the marinade. Let marinate for 15 minutes.

Preheat the grill to high heat for at least 10 minutes.

For the green bean salad: Whisk together the sesame oil, salt and pepper. Brush over the green beans and cut sides of the orange. Turn the grill down to medium-high and grill the orange cut-side down for 5 minutes. After 2 minutes, add the beans and grill until grill marks start to form but beans are still firm, 1 to 2 minutes per side. 

Lay beans in a single layer on a serving plate.

For cooking steaks: Remove steaks from the marinade and grill over medium-high heat until medium rare, 5 minutes per side. Remove and let rest for 5 minutes.

Gently mix the carrots and cilantro with 2 tablespoons of juice from the grilled orange. Pour across the beans in a straight line. Sprinkle the pecans, gorgonzola and avocados directly over the dressing. 

Wine Pairing Selection: Beringer Founders' Estate Malbec

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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