CRAZYCOOKER
New member
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
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
makes 4 servings with planned-overs
1. 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.
2. 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).
3. 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.
Exchanges: 4 lean meat
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
makes 4 servings with planned-overs
1. 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.
2. 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).
3. 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.
