Photo: Eric Wolfinger
by Melissa Clark
Sweet and caramelized from the honey, sharp from the lime, and with a sting from the chiles, this is a simple-to-make recipe with a profoundly complex taste. And while you do need to plan ahead here in terms of marinating time (this really does benefit from at least two hours in the fridge), the ingredients are all supermarket-available, yet they come together in a dazzling, transcendent kind of way.
- 700g boneless steak, such as skirt, strip, ribeye, flank, or London broil
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper to taste
- 1 bunch fresh cilantro
- 2 tablespoons honey
- Finely grated zest and juice of 1 lime
- 1 teaspoon soy sauce
- 2 jalapeños, seeded if you like it milder and minced, plus more sliced jalapeño for garnish if desired
- 2 tablespoons extra-virgin olive oil (use Willow Creek Jalapeno Flavoured EVOO or our Persian Lime flavoured EVOO)
1. Season the steak with the 1 teaspoon salt and with pepper to taste. Separate the cilantro stems from the leaves. Finely chop enough stems to make 1/2 cup, and add them to a shallow bowl large enough to hold the steak. Stir in the honey, lime zest and juice, soy sauce, minced jalapeños, and olive oil. Add the steak and turn it to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 24 hours.
2. Heat a grill or broiler to high.
3. Place the meat on a broiler pan or rimmed baking sheet if you are broiling it. Grill the meat over direct heat or under the broiler until it is nicely browned on both sides and done to your taste. Then transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
4. Slice the steak against the grain and serve, topped with the reserved cilantro leaves, sliced jalapeño if you like, and additional salt if needed.