Grilled Beef with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled beef with edamame has become my go to weeknight dinner because it comes together in under an hour and tastes like restaurant quality. The ribeye steaks get a beautiful crust on the grill while the edamame adds a protein packed punch that keeps me satisfied way longer than beef alone. I love that edamame is loaded with fiber and nutrients, making this meal feel indulgent without any guilt. The ginger and garlic marinade takes minimal effort but delivers so much flavor, and honestly, the whole thing is straightforward enough that even on my busiest days I can pull it off without stress.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick)
- 473 mlfrozen edamame(thawed)
- 3 tablespoonssesame oil
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 4garlic cloves(minced)
- 2 teaspoonshoney
- 1 tablespoonrice vinegar
- 2 tablespoonsbutter
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 teaspoonssesame seeds(white or mixed)
- 2green onions(sliced for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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