Honey Soy Steak with Cherry Tomato Salad.

Marinated steak with a tangy ponzu, honey, and soy marinade that brings together the perfect balance of sweet and savory flavors. Use your favorite cut of steak, grill it until perfectly charred, then serve it with a simple cherry tomato salad made with summer tomatoes, fresh basil, and crumbled feta. Grilled bread rounds out the meal and is perfect for soaking up all the extra sauce. Use flank steak, tenderloin, or short ribs, or swap in grilled chicken if that’s more your style.

I make some version of this meal almost every other week. If it’s not this exact recipe, it’s some variation of it. I made it again last night and served it with homemade broccoli rice pilaf, and everyone loved it. It’s one of those dinners that feels a little special but comes together with very little effort.

This summer has been wonderfully busy. There have been slower days here and there, but somehow the schedule always seems to fill back up. I know many of you can probably relate.

Because of that, I’ve been leaning into dinners with components I can prep ahead of time. It makes the evening feel a little less rushed and gives me more time to actually enjoy sitting down to eat.

I’ve been grilling as much as possible, mixing in a few no-cook meals, and letting all the fresh summer produce inspire dinner.

This recipe is exactly the kind of meal I’ve been craving. It’s easy enough for a weeknight but feels special enough to serve when friends come over. Add a couple of sides for a dinner party, or keep it simple with just the steak, salad, and grilled bread.

The steak is marinated in a mix of tamari, ponzu, honey, citrus, and shallots, so it turns out incredibly flavorful and tender with very little no effort.

The real surprise, though, is the cherry tomato salad. Sweet summer tomatoes, fresh basil, and creamy, salty feta are tossed with a bright champagne vinaigrette. It adds so much freshness, color, and flavor.

I always serve everything with thick slices of grilled ciabatta to soak up every last bit of the steak juices and the vinaigrette from the tomatoes. It’s the kind of dinner you’ll find yourself making again and again.

These are the details

Ingredients

Steak

• flank steak, beef tenderloin fillets, or boneless beef short ribs
• ciabatta bread
• olive oil

Marinade

• tamari
• ponzu sauce
• rice vinegar
• lemon juice
• lime juice
• honey
• olive oil
• shallot
• black pepper

Cherry Tomato Salad

• extra virgin olive oil
• champagne vinegar
• shallots
• mixed cherry tomatoes
• baby basil
• watercress or arugula
• crumbled feta or goat cheese
• flaky sea salt
• black pepper

The Steps

Step 1: Marinate the Steak

In a glass baking dish or large zip-top bag, whisk together the tamari, ponzu sauce, rice vinegar, lemon juice, lime juice, honey, olive oil, shallot, and plenty of black pepper. Reserve about one-third of the marinade for serving, then add the steak to the remaining marinade. Let it marinate for at least 20 minutes, but if you have the time, overnight is even better. The longer it sits, the more flavorful and tender the steak becomes.

My Tip: If you’re using flank steak or short ribs, I almost always marinate them the night before or first thing in the morning. Our favorite cuts, though, are New York strip (my sister’s favorite), ribeye, and tenderloin filets.

Step 2: Grill the Steak

Take the steak out of the refrigerator about 30 minutes before cooking so it can come to room temperature. Grill over high heat or sear in a hot cast iron skillet until it’s cooked just the way you like it. Let the steak rest for about 10 minutes before slicing it thinly against the grain. Spoon the reserved marinade over the warm steak just before serving.

My Tip: Always slice the steak against the grain. It makes every bite much more tender.

Step 3: Grill the Bread

Brush the ciabatta slices with olive oil, then grill until lightly charred with crisp edges and beautiful grill marks. Finish with a sprinkle of flaky sea salt.

My Tip: Grill a few extra slices. They always disappear first and are perfect for soaking up the steak juices and tomato vinaigrette.

Step 4: Make the Cherry Tomato Salad

In a large bowl, whisk together the olive oil, champagne vinegar, and shallot. Season with flaky sea salt and black pepper. Add the cherry tomatoes and basil, then gently toss everything together. Finish with plenty of crumbled feta or goat cheese.

My Tip: If you can find Sungold tomatoes, use them. They’re extra sweet and make the salad even more special.

Step 5: Assemble and Serve

Arrange the sliced steak on a serving platter and spoon the tomato salad over top. Finish with extra basil, black pepper, and a sprinkle of flaky sea salt, if desired. Serve immediately with the grilled ciabatta alongside.

Serving Note: I love serving this with broccoli rice pilaf, grilled corn, crispy potatoes, or simply as is. It’s one of those dinners that’s just as perfect for a weeknight as it is for having friends over.

Serving

Serve the sliced steak topped with plenty of the tomato salad and fresh basil. Add grilled ciabatta on the side, plus a glass of chilled white wine or rosé. It’s also delicious with grilled corn or crispy potatoes if you’re serving a bigger crowd.

This is exactly the kind of dinner I crave in late summer. I love how the sweet tomatoes and fresh basil balance the savory steak, and the honey-soy marinade is one I’ll keep making long after tomato season ends. It’s simple, colorful, and one of those meals that always tastes like summer.

A Few Tips

• Marinate the steak for as long as you can. Twenty minutes works well, but overnight gives you the most flavor. If you’re using tenderloin, New York strip, or ribeye, 10–20 minutes will do the trick.
• Always slice the steak against the grain. It makes every bite more tender.
• Use a mix of colorful cherry tomatoes if you can. Sungold tomatoes add incredible sweetness and make the salad even more vibrant.
• Don’t skip the grilled bread. It’s perfect for soaking up all the steak juices and the tomato vinaigrette.