Mother Earth Living

Basil Varieties: Asian-Inspired Beef

By Caleb Melchior
June/July 2010
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Photo by Howard Lee Puckett


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Serves 4 to 6

• 1⁄2 cup soy sauce
• 2 tablespoons honey
• 1⁄4 cup Thai basil leaves, roughly torn
• 3 green onions, julienne-cut
• 1 (1 1⁄2-pound) boneless sirloin steak
• Thai basil sprig, julienne-cut green onions for garnish

1. Stir together first 4 ingredients in a large zip-top plastic freezer bag; add steak, turning to coat. Seal and chill for 8 hours or overnight, turning occasionally.

2. Remove steak from marinade, discarding marinade, and pat steak dry.

3. Preheat grill to 350 to 400 degrees (medium-high). Cover with grill lid and grill for 6 to 8 minutes on each side or to desired degree of doneness. Let steak stand 5 minutes before slicing. Serve immediately.


Caleb Melchior studies landscape architecture. When not working in the studio, he writes about food and gardens. 

Click here for the main article,  Basil Varieties: A Cook's Guide to Uncommon Basils .








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