Teriyaki-Marinated Beef Steak

Name: Teriyaki-Marinated Beef Steak
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Bottom Round Steak; teriyaki sauce; sherry; fresh ginger

A three ingredient marinade featuring teriyaki sauce, sherry and fresh ginger give lots of flavor to steak before it hits the grill!

Cook Time: 30 Minutes

Servings: 6

Ingredients: 4

Cook Mode

Ingredients

1 beef Bottom Round Steak, cut 1-1/4 inch thick (About 1-1/4 to 1-1/2 pounds)

Marinade:

3/4 cup prepared teriyaki marinade and sauce
2 tablespoons dry sherry
1 tablespoon minced fresh ginger

Preparation

Step 1

Combine marinade ingredients in small bowl. Place beef Botton Round Steak and 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.
Step 2

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 18 to 20 minutes (over medium heat on preheated gas grill, covered, timings remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Carve steak into thin slices.

Nutrition Information

195 Calories

0 %*

2.2g SAT FAT

0 %DV**

26g PROTEIN

0 %DV

3.2 mg IRON

0 %DV

4.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 195 Calories; 55.8 Calories from fat; 6.2g Total Fat (2.2 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 2.8 g Monounsaturated Fat;) 67 mg Cholesterol; 1462 mg Sodium; 5.8 g Total Carbohydrate; 0 g Dietary Fiber; 26 g Protein; 3.2 mg Iron; 402 mg Potassium; 7.1 mg NE Niacin; 0.6 mg Vitamin B₆; 3.5 mcg Vitamin B₁₂; 4.5 mg Zinc; 38.5 mcg Selenium; 88.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.