Steak Honey Crunch Recipe

Marinate steak

Combine minced garlic, soy sauce, 2 tbsp olive oil, brown sugar, black pepper and 1/2 tsp salt in a shallow dish. Add steak and turn to coat. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours. Remove steak from fridge 20 minutes before cooking to come to room temperature.

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add a light coating of oil. Sear steak 3-4 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C), adjusting time for thickness and desired doneness. During the last minute, spoon any reserved marinade (briefly brought to a boil) over the steak to caramelize the garlic flavors. Transfer steak to a cutting board, tent loosely with foil and rest 8-10 minutes before slicing thinly against the grain.

While steak marinates, heat 1 tbsp olive oil in a small saucepan over medium heat. Add rinsed quinoa and toast 1 minute. Stir in turmeric and salt. Add 2 cups stock and bring to a boil. Reduce heat to low, cover and simmer 12-15 minutes until liquid is absorbed. Fluff with a fork and keep warm.

Place sliced red onion in a jar or bowl. Bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt to a simmer until sugar dissolves. Pour hot brine over onions, press to submerge, cool to room temperature then chill at least 15 minutes (longer for milder onion). Drain before assembling.

Caramelized garlic

Peel and thinly slice 6 garlic cloves. In a small skillet, melt 2 tbsp butter with 1 tsp olive oil over medium-low heat. Add sliced garlic and cook slowly, stirring frequently, until golden and soft, about 6-8 minutes. Remove garlic with a slotted spoon and set aside. Do not burn—lower heat as needed.

Garlic breadcrumbs

In the same skillet over medium heat, add 3/4 cup breadcrumbs. Toast, stirring, 3-4 minutes until golden. Stir in reserved caramelized garlic pieces, 2 tbsp grated parmesan, 1 tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Toss and remove from heat—these are the garlic breadcrumbs.

Toss chopped romaine (6 cups) and halved cherry tomatoes (1 cup) in a large bowl. Add a light squeeze of lemon juice (1 tsp) and a pinch of salt if desired. Keep greens chilled until plating.

Whisk together 3 tbsp Dijon, 2 tbsp honey, 1 tsp hot sauce, 1 tsp apple cider vinegar, 1 tsp olive oil, 1/4 tsp salt and a pinch (1/8 tsp) black pepper until smooth. Taste and adjust honey or hot sauce to preference. Keep chilled or at room temperature until serving.

Reheat quinoa briefly if needed. Slice rested steak thinly against the grain into bite-sized strips.

Divide chopped romaine among 4 plates (serves 4). Spoon warm golden quinoa into the center of each salad (about 1/4 cup per plate). Arrange sliced steak over the greens and quinoa (about 4 oz steak per serving). Scatter pickled onions and halved cherry tomatoes over each plate.

Sprinkle generous portions of garlic breadcrumbs over steak and salad for crunch. Drizzle hot honey mustard sauce over the plates (about 1 tbsp sauce per serving) and finish with a light drizzle of hot honey (about 1/2 tbsp per serving) for a sweet-spicy glaze. Garnish with microgreens or extra parsley.

Serve immediately while steak is warm and breadcrumbs remain crisp.