I used chuck tender steaks because it was what was on sale at the grocery store, but you could use any cut of steak you choose. If you use a flank or skirt steak, though, make sure to marinate it for twice as long, if not longer. You'll get a more tender, flavorful piece of meat when it's all said and done.
Marinated Chuck Tender Steaks
1/4 cup honey
2 Tablespoons reduced sodium soy sauce
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 - 1 Tablespoon Sriracha hot sauce (depends on how spicy you want it)
2 large garlic cloves, minced
1/4 teaspoon black pepper
1 lbs. chuck tender steaks (or your choice of steak)
In a small bowl, combine all the ingredients except the steaks. Place the steaks in a Ziploc bag and pour marinade over it. Seal and refrigerate for 2 hours (I actually let mine sit for a little over 3 hours).
Preheat the grill to medium-high. Place steaks on the grill and grill for 5-10 minutes per side, depending on how done you want it and how thick the steaks are, turning only once. Remove from grill and let rest for 3-5 minutes before cutting into. Serve with Bar Americain steak sauce (recipe follows). Enjoy!
Bar Americain Steak Sauce
Recipe courtesy Bobby Flay, Food Network
2 Tablespoons Dijon mustard
2 Tablespoons whole-grain mustard (I actually just used coarse ground mustard)
2 Tablespoons molasses
1 Tablespoons ketchup
1 Tablespoons honey
3 teaspoons horseradish, drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.