Grilled Strip Steak with Balsamic Marinade

This simple, flavorful grilled strip steak marinade works well with any cut of beef or pork. Use with our Fire & Flavor Lump Charcoal, which is all-natural with no added harsh ingredients. Lights fast, burns hot, and provides the authentic smokey flavor we all enjoyed in grilled foods.

Serves: 4

1/4 cup honey
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon whole grain mustard
1 teaspoon ground cumin
1/2 teaspoon chili powder
4 boneless ribeye or New York strip steaks, about 3 pounds

Additional Products:
Fire & Flavor Lump Charcoal 

FIRST  Combine honey, vinegar, oil, soy, mustard, cumin, and chili powder in a resalable plastic bag; add steaks and allow to marinate in refrigerator for 1 hour or up to 6.

NEXT  Allow steaks to sit at room temperature for at least 30 minutes before grilling and season generously with freshly ground black pepper. Heat briquettes according to package instructions using a chimney starter, electric starter, or fire starters. Once coals are covered in thin layer of gray ash, spread into an even layer.

LAST  Grill steaks over medium-high heat for 5-6 minutes per side or until medium-rare (meat thermometer should read about 155°F. Transfer steaks to a platter and let rest for 5 minutes before serving.

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