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1 2-pound beef bone-in round steak,
about 1 inch thick
1 tablespoon chopped fresh or
1 teaspoon dried basil leaves
2 tablespoons reduced-sodium soy
sauce
1 tablespoon vegetable oil
1 tablespoon ketchup
2 teaspoons chopped fresh or
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black
pepper
1 clove garlic, finely chopped
Sizzling Tomatoes and brown rice are good side dishes for this herb-flavored, low-calorie steak.
Trim fat from beef. Place on large piece of plastic wrap. Mix remaining ingredients; brush over both sides of beef. Fold plastic wrap over beef and secure tightly. Refrigerate at least 5 hours but no longer than 24 hours.
Set oven control to broil. Place beef on rack. Broil with top about 3 inches from heat 8 to 10 minutes on each side for medium doneness (160 degrees). Cut into 1/4-inch slices. 8 servings
about 1 inch thick
1 tablespoon chopped fresh or
1 teaspoon dried basil leaves
2 tablespoons reduced-sodium soy
sauce
1 tablespoon vegetable oil
1 tablespoon ketchup
2 teaspoons chopped fresh or
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black
pepper
1 clove garlic, finely chopped
Sizzling Tomatoes and brown rice are good side dishes for this herb-flavored, low-calorie steak.
Trim fat from beef. Place on large piece of plastic wrap. Mix remaining ingredients; brush over both sides of beef. Fold plastic wrap over beef and secure tightly. Refrigerate at least 5 hours but no longer than 24 hours.
Set oven control to broil. Place beef on rack. Broil with top about 3 inches from heat 8 to 10 minutes on each side for medium doneness (160 degrees). Cut into 1/4-inch slices. 8 servings
