Sizzling Summer Steaks
Cut: Top Round Steak
Preparation Time: 5 Minutes
Marinate Time: 6 to 8 hours or overnight
Cook Time: 30 minutes |
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Main Ingredients:
2 lb. beef top round steak, cut 1-1/2 inches thick
Marinade Ingredients:
3 TBS. water
2 TBS. vegetable oil
1 TBS. fresh ginger, minced
3 large cloves garlic, crushed
1/2 tsp. salt
Directions:
- In a small bowl, combine marinade ingredients. Place beef steak and marinade in a food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 to 8 hours or overnight; turn occasionally.
- Remove steak from marinade; discard used marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 25-28 minutes to 140 degrees for medium rare doneness; turn occasionally. Transfer to carving board. Let stand 5 minutes. (Temperature will continue to rise 5 degrees to reach 145 degrees for medium rare.) Carve steak crosswise into thin slices. Makes 6 to 8 servings.
Recipe Tips:
- Do not substitute powdered ginger for the fresh; it does not have the natural tenderizing enzyme found in fresh ginger.
- Save leftover sliced steak and serve on a salad.
- If a plastic bag is not available you can marinate in a covered glass dish in the refrigerator.
- For safe food handling, discard all leftover marinade.
- Ginger is a bumpy, knobby root with peppery, sweet flavor. The skin is removed and the ivory colored flesh is grated, slivered, chopped or minced. It's especially popular in Asian and Indian cooking. Also, fresh ginger contains a natural tenderizing enzyme that when used in marinades helps tenderize less tender beef cuts.
Recipe Notes:
Nutrition information for 1/6 of recipe: 239 calories; 36 g protein; 1 g carbohydrate; 9 g fat; 3.3 mg iron; 167 mg sodium; 95 mg cholesterol.
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