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asian sliced grilled steak


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When I’m hosting a bunch of people, I tend to shy away from cooking individual steaks.  It takes too long and too much space on the grill.  I would much prefer to be a part of my party -  not sweating over a BBQ. My go-to way for steaks on the BBQ is sliced steak.  You can choose any cut of meat from a London Broil, Oyster steak or even a Minute Roast.  I usually stick to the Oyster steak or the Minute Roast.  The oyster steak is the tastiest and leanest but also the smallest.  Here I will be using the Minute Roast. The Minute Roast has this nasty vein horizontally down the middle so I always ask my butcher to remove it, thus creating two separate steaks which are of perfect thickness for the grill.  I prefer my steak to be nice and pink in the middle.  If you have a mixed crowd then you can cook one piece a little more than the other.   


Yield: About 18 slices per side (the recipe below is for both pieces of a minute roast)

Rating: Easy to make for a large crowd.  Hard to overcook.



1 – 4 pound Minute Roast split in two with the vein removed

½ cup soy sauce

4 tablespoons honey

4 tablespoons rice vinegar

4 teaspoons chopped ginger

4 cloves chopped garlic

4 tablespoons sesame oil

¼ teaspoon black pepper

¼ teaspoon kosher salt



Mix your soy sauce, honey, vinegar, ginger, garlic, oil, salt and pepper together in a dish large enough to fit your meat.  Place your meat in the dish and immerse in the marinade. Cover with plastic wrap and refrigerate for at least 45 minutes or up to 4 hours


Remove from the fridge 30 minutes prior to the time you want to grill. 


Preheat your grill to high heat.  Make sure your grates are brushed clean.  Place your meat on the grill and cover the BBQ.  Time 4 minutes and flip the meat with a pair of tongs.  If you go to flip it and it is stuck to the grill do not scrape it off - give the meat an extra 30 seconds to cook before trying again.  When your meat is ready to be flipped, it will automatically release itself from the grates—it is telling you it is ready to be flipped. Cook an additional 4 minutes with the BBQ cover closed.  Remove from the grill and allow the meat to rest for 10 minutes before slicing.  If you need to,  you can hold in an oven at 200 degrees (175 convection) until you are ready to serve (up to 1 hour before you start to change the meat’s integrity). Alternatively, you can rewarm for 1 minute per side when you are ready to serve.


Plan ahead:

The marinade can be made up to 3 days before.  The meat can start marinating on the day of your bbq. The meat can be cooked up to 2 hour before serving and rewarmed as needed.

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