Best Black Pepper Honey Steak Recipes

HONEY AND BLACK PEPPER STEAK

Honey and Black Pepper Steak image

Another one of the quick and delicious meals I would rather make than buy expensive take aways. We reduced the amount of pepper from the original recipe, so feel free to add more if YOU wish.

Provided by JustJanS

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

40 ml oil
500 g round steaks, cut into thin strips
1 onion, sliced into wedges
300 g sugar snap peas
40 ml honey
40 ml soy sauce
40 ml oyster sauce
1 teaspoon of freshly cracked black pepper (the original recipe called for 3 but we found it too peppery)

Steps:

Heat a wok until very hot, then add half the oil, swirling to coat.
Fry the beef in batches for about 3 minutes each batch or until browned.
Reheat the wok, and add the rest of the oil, and stir fry the onion and peas until softened.
Remove.
Add the honey, sauces and pepper, bring to the boil and simmer for about 3 minutes to reduce and thicken a little.
Return the meat and vegetables to the wok, and toss for about 3 minutes to heat and combine.
Serve at once over rice.

BLACK-PEPPER HONEY STEAK

BLACK-PEPPER HONEY STEAK image

Categories Beef

Number Of Ingredients 7

Ingredients

Serves 2 to 4
3 tablespoons red wine
3 tablespoons honey
3 large cloves garlic, minced
1 teaspoon fresh ground black pepper
1 pound steak (rib eye, Porterhouse, T-bone, New York strip, Delmonico, or the tender part of a chuck steak), cut at least 1-1/4 inches thick, trimmed of excess fat
Salt to taste

Steps:

1. Combine the wine, honey, garlic and pepper in a shallow dish, add the steak and turn to coat both sides with the mixture. Let stand at room temperature while you set up the rest of the meal. 2. High heat is needed here to get a good sear. Prepare a charcoal grill for direct grilling or preheat a gas grill set for high heat. Oil the grate. 3. Remove the steaks from the marinade and pat dry. Arrange the steaks on the hot grate and sprinkle with salt to taste. Grill for 4 to 6 minutes. Turn the steaks over using tongs (don't use a fork; poking the meat releases the flavorful juices), sprinkle with salt and more black pepper, and grill the second side for about the same amount of time, or to desired doneness. The best way to make sure the steak is done to your liking is to insert an instant-read thermometer into the thickest part of the meat, not touching bone. Let steak rest a few minutes before serving.

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