Lean beef top-round steak, marinated and grilled, can be a flavorful low-fat choice for weeknight family meals.
Before you grill, 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.
Beef specialists consider top-round steak is most flavorful and juicy when cooked to medium-rare doneness or 145 degrees. Remember: 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.
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 steak 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. Place steak on grid over medium-hot, ash-covered coals. Grill, covered, from 25 to 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.
Note: Do not substitute powdered ginger for the fresh; it does not have the natural tenderizing enzyme found in fresh ginger.
Nutritional information per serving: 239 calories, 36 grams protein, 1 gram carbohydrate, 9 grams fat, 167 milligrams sodium, 95 milligrams cholesterol.
Recipe developed by the Cattlemen's Beef Board and the National Cattlemen's Beef Assn.