Soy sauce, ginger and rice vinegar put an awesome Asian twist on grilled sirloin steak.
cup reduced-sodium soy sauce
cup rice vinegar
tablespoon finely chopped gingerroot
tablespoon Dijon mustard
medium green onions, sliced (6 tablespoons)
cloves garlic, crushed
boneless beef sirloin steak, 1 1/2 inches thick (2 1/4 lb)
In large resealable food-storage plastic bag, mix all ingredients except beef.
Score beef crosswise by making cuts 1/2 inch apart and 1/4 inch deep (beef will absorb more of the marinade and cook more evenly). Place beef in bag; seal bag and turn to coat. Refrigerate 2 hours to marinate, turning bag once after 1 hour.
Heat gas or charcoal grill. Remove beef from marinade; reserve marinade in 1-quart saucepan. Pat beef dry with paper towel. Place beef on grill over medium heat. Cover grill; cook 10 minutes. Turn beef; cover grill and cook 10 to 15 minutes longer for medium-rare (145°F). Cook 2 minutes longer for medium (160°F).
Meanwhile, heat reserved marinade to boiling over medium-high heat; boil 3 minutes, stirring frequently. Remove and discard garlic.
To serve, cut beef into slices; spoon sauce over beef.
A quick way to peel fresh gingerroot is to scrape the skin off with the edge of a teaspoon.
Any type of quick-cooking steak, such as strip or skirt, can be used.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.