Marinade:
| 1 | garlic clove, minced |
| 1 | tablespoon (15 ml) canola oil |
| 1 | tablespoon (15 ml) fresh lemon juice |
| 1 | teaspoon (5 ml) Worcestershire sauce |
| 1 | teaspoon (5 ml) soy sauce |
| 1 | teaspoon (5 ml) wasabi paste (Japanese horseradish) or 2 teaspoons (10 ml) prepared horseradish |
| 1/4 | teaspoon (1.25 ml) fresh ground pepper |
| few drops liquid hot pepper sauce |
| 2 | pounds (960 g) top round steak, cut 1-inch (2.5 cm) thick and trimmed of all fat |
Directions:
- In a shallow glass dish, combine marinade ingredients, mixing well. Using a sharp knife, score the steak in a diamond pattern, cutting about 1/8-inch (0.5 cm) deep. Place steak in dish; turn to coat both sides with marinade. Let stand for 30 minutes, turning steak several times.
- Preheat broiler or light the grill. Drain off marinade into a small pan. Set aside. Broil or grill, 4 inches (10 cm) from source of heat, to desired doneness, turning once. Cut to test (it will take 8 to 10 minutes for medium-rare).
- Bring reserved marinade to a boil over high heat. To serve, cut steak across the grain into thin, slanted slices. Arrange half of the steak slices on a heated serving platter and nap with hot marinade. Wrap remaining steak slices in aluminum foil; refrigerate to use in day 2.
| Per serving: | 204 calories (35% calories from fat), 31 g protein, 8 g total fat (2.2 g saturated fat), 1 g carbohydrate, 0 dietary fiber, 77 mg cholesterol, 131 mg sodium |
| Exchanges: | 4 lean meat |
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