Honey Soy Steak with Cherry Tomato Salad.

This honey soy steak is one of those dinners that feels a little fancy without asking much from you in the kitchen. The steak gets a quick marinade made with tamari, ponzu, honey, citrus, and shallots, then it’s grilled until beautifully charred and juicy.

Alongside it is a bright cherry tomato salad with fresh basil, watercress, and creamy feta. Add thick slices of grilled ciabatta for soaking up all those flavorful steak juices and tomato vinaigrette, and dinner is done.

I make some version of this meal almost every other week. Sometimes it’s this exact recipe, and other times I change up the sides depending on what I have around. It’s especially handy on busy summer evenings when I want something satisfying without spending hours in the kitchen.

The steak is easy to prep ahead, the salad comes together quickly, and the whole meal works just as well for a casual weeknight as it does when friends are coming over.

Why You’ll Love This Recipe

Jump to Recipe

• The honey-soy marinade gives the steak a delicious sweet, savory, tangy flavor.
• The cherry tomato salad adds plenty of freshness and color.
• You can marinate the steak ahead of time, making dinner much easier.
• Grilled ciabatta soaks up the juices and vinaigrette beautifully.
• It works with flank steak, tenderloin fillets, or boneless beef short ribs.
• Everything comes together quickly on the grill or in a hot skillet.

Ingredients

Steak

• 2 pounds flank steak, 4–6 beef tenderloin fillets, or 4 pounds boneless beef short ribs
• 1 loaf ciabatta bread, thickly sliced
• Olive oil

Honey Soy Marinade

• 1/2 cup tamari or soy sauce
• 1/2 cup ponzu sauce
• 1/3 cup rice vinegar
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 2 tablespoons honey
• 3 tablespoons olive oil
• 1 shallot, thinly sliced
• Black pepper

Cherry Tomato Salad

• ⅓ cup extra virgin olive oil
• ⅓ cup champagne vinegar
• 2 small shallots, thinly sliced
• 4 cups a mix of Sungold and red cherry tomatoes, halved
• 1 cup baby basil
• 2 cups watercress or arugula
• 1 cup crumbled feta or goat cheese
• Sea salt and black pepper

How to Make Honey Soy Steak with Cherry Tomato Salad

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 one-third of the marinade for serving later. Add the steak to the remaining marinade and turn it a few times so it’s well coated.

Let the steak marinate for at least 20 minutes, or up to overnight. If you’re using flank steak or short ribs, overnight is especially worth it because the extra time gives the meat more flavor.

If you’re using tenderloin, New York strip, or ribeye, a shorter 10–20 minute marinade works well.

Grill the Steak

Take the steak out of the refrigerator about 30 minutes before cooking so it can come closer to room temperature.

Grill the steak over high heat, or sear it in a hot cast iron skillet, until it reaches your preferred level of doneness. Once cooked, let it rest for about 10 minutes.

Slice the steak thinly against the grain, then spoon the reserved marinade over the warm slices just before serving.

The against-the-grain part is important. It helps shorten the muscle fibers, making each bite noticeably more tender.

Grill the Bread

Brush the thickly sliced ciabatta with olive oil. Grill on both sides until lightly charred, crisp around the edges, and marked from the grill.

Finish with a sprinkle of flaky sea salt.

Make a few extra slices if you can. Grilled bread has a mysterious habit of disappearing before dinner officially starts.

Make the Cherry Tomato Salad

In a large bowl, whisk together the extra virgin olive oil, champagne vinegar, and sliced shallots. Season with sea salt and black pepper.

Add the halved cherry tomatoes, baby basil, and watercress or arugula. Gently toss everything together so the tomatoes stay intact.

Finish by crumbling the feta or goat cheese over the top.

If you can find Sungold tomatoes, definitely use them. Their natural sweetness is fantastic with the savory steak and tangy dressing.

Assemble and Serve

Arrange the sliced steak on a serving platter and spoon the cherry tomato salad over and around the meat.

Finish with extra basil, sea salt, and black pepper if desired. Serve immediately with the grilled ciabatta alongside.

The bread is more than just a side here—it’s practically part of the sauce situation.

Tips for Success

Marinate the Steak Ahead

Twenty minutes is enough when you’re short on time, but marinating overnight gives flank steak and short ribs even more flavor.

For tenderloin, New York strip, or ribeye, 10–20 minutes is plenty.

Slice Against the Grain

Always look for the direction of the muscle fibers and slice across them rather than parallel to them. This simple step makes the steak much easier to chew.

Use Colorful Tomatoes

A mix of Sungold and red cherry tomatoes makes the salad especially vibrant. The Sungolds also bring an extra hit of sweetness that works beautifully with the honey-soy marinade.

Don’t Skip the Grilled Bread

The grilled ciabatta is perfect for catching all the flavorful juices from the steak and the bright vinaigrette from the tomato salad. It may look like a simple side, but you’ll understand why it’s here after the first bite.

Serving Suggestions

Serve the sliced steak topped generously with the cherry tomato salad and fresh basil, with grilled ciabatta on the side.

For a bigger meal, add grilled corn, crispy potatoes, or broccoli rice pilaf. A chilled glass of white wine or rosé also makes a lovely pairing.

This is the kind of dinner that works equally well for a relaxed weeknight and a table full of friends. Keep it simple with the steak, salad, and bread, or add a couple of extra sides when you’re feeding a crowd.

Make the Cherry Tomato Salad

In a large bowl, whisk together the extra virgin olive oil, champagne vinegar, and sliced shallots. Season with sea salt and black pepper.

Add the halved cherry tomatoes, baby basil, and watercress or arugula. Gently toss everything together so the tomatoes stay intact.

Finish by crumbling the feta or goat cheese over the top.

If you can find Sungold tomatoes, definitely use them. Their natural sweetness is fantastic with the savory steak and tangy dressing.

Assemble and Serve

Arrange the sliced steak on a serving platter and spoon the cherry tomato salad over and around the meat.

Finish with extra basil, sea salt, and black pepper if desired. Serve immediately with the grilled ciabatta alongside.

The bread is more than just a side here—it’s practically part of the sauce situation.

Tips for Success

Marinate the Steak Ahead

Twenty minutes is enough when you’re short on time, but marinating overnight gives flank steak and short ribs even more flavor.

For tenderloin, New York strip, or ribeye, 10–20 minutes is plenty.

Slice Against the Grain

Always look for the direction of the muscle fibers and slice across them rather than parallel to them. This simple step makes the steak much easier to chew.

Use Colorful Tomatoes

A mix of Sungold and red cherry tomatoes makes the salad especially vibrant. The Sungolds also bring an extra hit of sweetness that works beautifully with the honey-soy marinade.

Don’t Skip the Grilled Bread

The grilled ciabatta is perfect for catching all the flavorful juices from the steak and the bright vinaigrette from the tomato salad. It may look like a simple side, but you’ll understand why it’s here after the first bite.

Serving Suggestions

Serve the sliced steak topped generously with the cherry tomato salad and fresh basil, with grilled ciabatta on the side.

For a bigger meal, add grilled corn, crispy potatoes, or broccoli rice pilaf. A chilled glass of white wine or rosé also makes a lovely pairing.

This is the kind of dinner that works equally well for a relaxed weeknight and a table full of friends. Keep it simple with the steak, salad, and bread, or add a couple of extra sides when you’re feeding a crowd.

Frequently Asked Questions

Final Thoughts

This is exactly the kind of dinner I crave when summer tomatoes are at their best. The sweet tomatoes and fresh basil balance the rich, savory steak, while the honey, soy, ponzu, and citrus marinade bring everything together.

It’s colorful, simple, and easy enough for a busy evening while still feeling special when you’re cooking for friends. And once you’ve made it once, don’t be surprised if some version of it starts showing up on your dinner table regularly.