Jalapeno-Honey Steak

Main Course

Recipe courtesy of Dinner by Melissa Clark

Serves 4

  • 1½ pounds 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 (about 3 ounces)
  • 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

Jalapeno-Honey Steak

Click image to enlarge



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 ½ 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.

Heat a grill or broiler to high.

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. Slice the steak against the grain and serve, topped with the reserved cilantro leaves, sliced jalapeño if you like, and additional salt if needed.


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