WEEKDAYS 1e|12c|p

Beef Sirloin with Soy, Ginger and Cilantro

Michael Symon
Servings: 18
1 to 30 min

Ginger-Soy Steak

  • Ingredients
  • step-by-step directions
Beef Sirloin with Soy, Ginger and Cilantro
  • 2 tablespoons freshly grated ginger
  • 1 clove garlic (minced)
  • 2 ounces soy sauce
  • 2 limes (juice and zest)
  • 2 tablespoons honey
  • 2 ounces extra-virgin olive oil
  • 3 pounds beef sirloin (cut into 1/2-inch cubes)
  • 1/4 cup cilantro (roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat grill to medium-high heat. Soak several 6-inch wooden skewers in water.
  • In a large bowl or baking dish, whisk together the ginger, garlic, soy, lime juice and zest, honey and olive oil. Pour a few tablespoons into a small serving bowl and reserve.
  • Season the beef with salt and pepper. Add the seasoned beef to the soy marinade. Toss to evenly coat. Thread 2 pieces of marinated beef onto each skewer. Place skewers on the preheated grill and cook for 2 minutes per side. Baste with the remaining marinade.
  • Remove the grilled beef skewers to a serving platter, garnish with cilantro and serve with reserved marinade.
  • Helpful Tips:
    1. You can marinate the beef for up to two hours.
    2. Soak the skewers in salt water to flavor the beef and to keep the skewers from burning.
    3. Sirloin is great because it’s a relatively tender cut and about half the price of tenderloin.
    4. You can make this dish as an entrée by serving the beef over rice and/or vegetables.
    5. If the beef sticks to the grill, it’s not ready to be flipped.
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