GRILLED BLACK PEPPER HONEY STEAK – November 27 – National Pepper Month



  • ½ teaspoon salt
  • ½ teaspoon plus ½ teaspoon  fresh ground black pepper
  • 1 tablespoon sugar
  • 3 tablespoons plus ¼ cup olive oil
  • 1 pound of skirt or round steak, cut crosswise into 3-4 inch pieces
  • ½ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons yellow mustard


  1. Preheat grill on high for 10-15 minutes.
  2. In a small bowl add the salt, ½ teaspoon black pepper, and sugar.  Using a fork mix together.
  3. Lay the steak pieces on a cooking sheet and pat dry with a paper towel.  Sprinkle the salt mixture over the pieces, turning once.
  4. Turn off the grill and clean the grate with a steel brush.  Using a paper towel rub 3 tablespoons of olive oil on the grate.  Turn the grill back on high.
  5. Using tongs place the steak pieces crosswise on the grate.  Cover and brown for 3-4 minutes.  Turn and cook for an additional 2-4 minutes until the meat is 125 degrees.
  6. Transfer to a 9 by 13 pan.  Using a sharp fork poke all over the steak pieces.
  7. In a bowl combine the soy sauce, honey, yellow mustard, and ½ teaspoon pepper. Using a fork mix together and pour over the steak then cover the pan with aluminum foil.
  8. Let the steaks rest for 5 minutes.  Remove the steak and place on a cutting board and slice into ¼-½ inch pieces against the grain.  Pour the liquid into a gravy tureen and serve.

Tomorrow is National French Toast Day

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