Western Light Broil with Vegetables

Here’s proof that steak night doesn’t have to mean heavy.

Boneless sirloin soaks for 6 to 8 hours in a marinade of light soy sauce, honey, lemon juice, scallions, and garlic powder that seasons the meat all the way through with a sweet, salty, citrusy glaze.

Broiled until medium-rare and sliced thin on the bias, it gets fanned over a colourful spoke of blanched asparagus tips, diagonal-cut carrots, and bright green peas.

The presentation is restaurant-worthy, and the whole thing is surprisingly lean and light.

Chef Tips

• Use light soy sauce, not regular. Regular soy will overpower the honey and lemon and make the marinade too salty.
• Marinate for the full 6 to 8 hours. Sirloin is a lean cut that benefits from a long soak to build flavour and tenderness.
• Blanch the vegetables just until crisp-tender and shock them in ice water to lock in the colour. Overcooked veggies will look dull on the plate.
• Let the steak rest for 5 minutes after broiling before slicing. Cutting too early sends all those juices pooling onto the cutting board.