Basil Varieties: Asian-Inspired Beef

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Photo by Howard Lee Puckett

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<em>Serves 4 to 6</em>
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<p>• 1?2 cup soy sauce<br />
• 2 tablespoons honey<br />
• 1?4 cup <a href=”http://www.richters.com/Web_store/web_store.cgi?product=X1290&cart_id=1781930.22495″ target=”_blank”>Thai basil</a> leaves, roughly torn<br />
• 3 green onions, julienne-cut<br />
• 1 (1 1?2-pound) boneless sirloin steak<br />
• Thai basil sprig, julienne-cut green onions for garnish</p>
<p>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.<br />
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2. Remove steak from marinade, discarding marinade, and pat steak dry.<br />
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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.</p>
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<p>
<em>Caleb Melchior studies landscape architecture. When not working in the studio, he writes about food and gardens. </em>
</p>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/basil-varieties-a-cooks-guide-to-uncommon-basils.aspx” target=”_self”>
<strong>Basil Varieties: A Cook’s Guide to Uncommon Basils</strong>
</a>.</p>

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