- 1 bunch scallions, minced
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 3/4 cup soy sauce
- 1/4 cup mushroom soy sauce
- 1/4 cup rice vinegar
- 1/4 cup fresh lime juice
- 3 tablespoons honey
- 1 tablespoon sugar
- Salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons canola oil
- 2 tablespoons Asian sesame oil
- Six 3/4-inch-thick rib-eye steaks (about 3/4 pound each)
- In a large jar with a tight-fitting lid, combine the scallions, ginger, garlic, soy sauces, vinegar, lime juice, honey and sugar. Season with salt and pepper and shake well. Add the canola and sesame oils and shake again. Arrange the steaks in a nonreactive baking dish large enough to hold them in a single layer. Pour the marinade over the steaks and let stand at room temperature for at least 30 minutes or up to 1 hour.
- Light a grill or preheat the broiler. Cook the steaks for about 4 minutes per side for medium rare. Let stand for a few minutes before serving.
The marinade can be refrigerated for up to 3 days.
The touch of honey in the marinade suggests a plummy, deep-flavored California Merlot.