Strip steaks marinated in fresh ginger, soy sauce, honey and garlic; then grilled until juicy, tender and delicious are super flavorful.
Ginger adds a great depth of flavor to marinades, salads and prepared meals like these Ginger Soy Marinated Strip Steaks.
We like to grill a lot during the warmer months and steaks are one of our favorite meals on busy weekends. They're easy and require little preparation; not to mention they taste so darn good.
I marinated these steaks that we received as a gift from my mom from Omaha Steaks last week and decided to use fresh ginger in the marinade. I don't cook with it often, but I love the flavor.
How do you peel ginger?
Fresh ginger has a very thin, light brown skin that must be removed before using. Simply cut off as much as you think you will need from the root, then peel off the skin using a thin teaspoon or knife.
Fresh ginger will keep for several weeks in the refrigerator or several months in the freezer.
How do you make Ginger Soy Marinated Strip Steaks?
For this recipe you'll need strip steaks, soy sauce, fresh ginger, honey, Canola oil, garlic powder and black pepper. You can use this marinade on other cuts of steak, chicken or even seafood.
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.
Remove the steaks from refrigeration at least 15 minutes before grilling, discard the marinade and grill until desired doneness. 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. 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.
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.
These Ginger Soy Marinated Strip Steaks were juicy and tender. Sometimes I'll even make more than we could eat just so that I can add the leftovers on top of salad the next day for lunch. ~Enjoy!
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Ginger Soy Marinated Strip Steaks
Ingredients
- 2- 10(ounce) Strip Steaks
- ½ c. Soy Sauce
- ½ c. Honey
- 1 tsp. Fresh Ginger, grated
- ¼ c. Canola Oil
- 1 tsp. Garlic Powder
- ½ tsp. Black Pepper
Instructions
- 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.
- Remove the steaks from refrigeration at least 15 minutes before grilling, discard the marinade. 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.)
- 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.
Nutrition
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*Originally shared January 2012/Updated June 2020
Jerry Marquardt says
I can't wait to try out your special recipe for this Ginger Soy Marinated Strip Steaks. I think it sounds delicious, and I hope I do as good as you did in the photo.
Anonymous says
can this steak be broiled? i picked up some ny strips on sale at whole foods today. no grill, tho...
Carrie's Experimental Kitchen says
Absolutely!
Carrie's Experimental Kitchen says
Thank you Julie!
Julie at Burnt Carrots says
I love the flavor combination of soy sauce and honey! This recipe looks fantastic and will certainly get me out of my blue cheese on steak rut!
Carrie's Experimental Kitchen says
Thanks Lisa!
Lisa @ Lisa's Dinnertime Dish says
That sounds awesome, Carrie! I love the combination of flavors!