Recipe courtesy of Stacy Reed

Thai Bistro New York Strip and Warm Green Bean Salad

  • Level: Easy
  • Total: 50 min (includes marinating time)
  • Active: 35 min
  • Yield: 2 to 4 servings
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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


  1. 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.
  2. Preheat the grill to high heat for at least 10 minutes.
  3. 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. 
  4. Lay beans in a single layer on a serving plate.
  5. 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.
  6. 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. 
  7. Wine Pairing Selection: Beringer Founders' Estate Malbec