Steak with Ginger Plum Barbecue Sauce
Ingredients icon 15 Ingredients
Servings icon Makes 4 servings
Time icon 35 minutes
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Ingredients

Marinade:

Preparation

  1. Combine marinade ingredients in small bowl. Place beef Top Round Steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on prepared gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling. (Do not overcook) Remove; keep warm.

  3. Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry 2 minutes.

  4. Carve steak into thin slices. Season with salt and black pepper, as desired. Place remaining marinade in small saucepan; heat until warm. Serve with steak, vegetables and rice. Garnish with cilantro, if desired.

    Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Nutrition Information

Nutrition information per serving: 496 Calories; 81 kcal Calories from fat; 9 g Total Fat; 2 g Saturated Fat; 4 g Monounsaturated Fat; 61 mg Cholesterol; 531 mg Sodium; 66 g Total Carbohydrate; 6.2 g Dietary Fiber; 36 g Protein; 6.9 mg Iron; 8.4 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.1 mg Zinc; 43 mcg Selenium;

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