Grilled Korean Steak

Grilled Korean Steak

Soy sauce, ginger and rice vinegar put an awesome Asian twist on grilled sirloin steak.

Prep Time

40

Minutes

Total Time

2:40

Hrs:Mins

Makes

6

servings

1/2
cup reduced-sodium soy sauce
1/2
cup rice vinegar
1
tablespoon finely chopped gingerroot
1
tablespoon Dijon mustard
6
medium green onions, sliced (6 tablespoons)
4
cloves garlic, crushed
1
boneless beef sirloin steak, 1 1/2 inches thick (2 1/4 lb)
  1. In large resealable food-storage plastic bag, mix all ingredients except beef.
  2. 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.
  3. 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).
  4. Meanwhile, heat reserved marinade to boiling over medium-high heat; boil 3 minutes, stirring frequently. Remove and discard garlic.
  5. To serve, cut beef into slices; spoon sauce over beef.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
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:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 7g,
    • Trans Fat 1g),
  • Cholesterol 90mg;
  • Sodium 850mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 30g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.