Grilled Beef with Edamame

Instructions

1. 1

   Preheat your grill to high heat, approximately 450°F. Pat the beef steaks dry with paper towels and season both sides generously with kosher salt and black pepper about 10 minutes before grilling.

   Tip: Dry steaks develop a better crust when grilled. Seasoning ahead allows salt to penetrate the meat.

2. 2

   In a small bowl, whisk together 2 tablespoons sesame oil, minced ginger, soy sauce, 2 minced garlic cloves, honey, and rice vinegar to create the glaze. Set aside.

   Tip: This glaze can be prepared while your grill heats up.

3. 3

   Place steaks on the hot grill and cook for 6-7 minutes on the first side without moving them. Flip and cook an additional 5-6 minutes for medium-rare, adjusting based on thickness and desired doneness.

   Tip: Resisting the urge to flip allows a beautiful crust to form. Use a meat thermometer: 130°F for medium-rare.

4. 4

   While the beef cooks, heat butter and 1 tablespoon sesame oil in a large skillet over medium heat. Add remaining minced garlic and sauté for 30 seconds until fragrant.

   Tip: Keep heat at medium to prevent the garlic from browning too quickly.

5. 5

   Add thawed edamame to the skillet and stir frequently for 4-5 minutes until heated through and lightly golden. Season with a pinch of salt and pepper.

   Tip: Edamame adds a nutritious, protein-rich complement to the beef.

6. 6

   Transfer grilled steaks to a cutting board and let rest for 4-5 minutes. Brush generously with the sesame-ginger glaze on both sides.

   Tip: Resting allows juices to redistribute, ensuring moist, tender meat.

7. 7

   Divide the edamame among four plates and place one steak on each plate. Drizzle any remaining glaze over the steaks.

   Tip: Warm plates if possible for better heat retention.

8. 8

   Garnish with sesame seeds and sliced green onions. Serve immediately while the beef is still warm.

   Tip: The fresh garnish adds textural contrast and aromatic lift to the dish.