7 OR LESS
Marinated top-round steak a low-fat grill meal
Associated Press
Lean beef top-round steak, marinated and grilled, can be a low-fat choice for weeknight family meals. This recipe suggests you marinate the steak in a mixture of fresh ginger, lime juice and garlic. Besides giving the steak a tangy citrus flavor, the fresh ginger and lime juice help tenderize it.
Associated Press
Beef specialists consider top round most flavorful and juicy when cooked medium-rare (145 degrees F). An instant-read thermometer inserted horizontally into the steak is the most accurate way to determine doneness. Serve the steak with grilled fruits and/or vegetables, or a mixed-greens salad and crusty bread.
Top round is best when grilled medium rare. Marinating it in lime, ginger and garlic tenderizes as well as flavors it.
(Total preparation and cooking time 35 minutes; marinating time 6 to 8 hours or overnight)
Sizzling Summer Steak
- 1/2 cup fresh lime juice
- 3 tablespoons minced green onions
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger (see note)
- 3 large garlic cloves, minced
- 1/2 teaspoon salt
- 1 beef top-round steak, cut 1 1/2 inches thick (about 2 pounds)
In small bowl, combine marinade ingredients (all ingredients except beef). Place beef and marinade in 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 marinade. Grill steak, covered, over medium-hot, ash-covered coals for 25 to 28 minutes, to 140 F for medium-rare doneness; turn occasionally. Transfer to carving board. Let stand 5 minutes. (Temperature will continue to rise, to reach 145 F for medium-rare.) Carve steak crosswise into thin slices.
Makes 6 to 8 servings.
• Per serving: 239 calories, 36 g protein, 1 g carbohydrate, 9 g fat, 167 mg sodium, 95 mg cholesterol.
Note: Do not substitute powdered ginger for the fresh; it does not have the natural tenderizing enzyme found in fresh ginger.
(Recipe developed by the Cattlemen's Beef Board and the National Cattlemen's Beef Association.)
