Teriyaki marinated steak
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beef top round steak, cut | |
| . 1 1/2 inches thick | ||
| ¾ | cup | Prepared teriyaki sauce |
| 2 | tablespoons | Dry sherry |
| 1 | tablespoon | Fresh ginger, finely chopped |
Directions
In a small bowl, combine the marinade ingredients; mix well. Place the steak and marinade in a plastic bag, turning to coat. Close the bag securely and marinate in the refrigerator 6 to 8 hours (or overnight, if desired, turning occasionally).
Remove the steak from the marinade; discard the marinade. Cook the steak over medium ash covered coals. (To maintain consistent temperature of coals while cooking, add 8 new briquettes around the outer edge of the ash covered coals before cooking the steak.) Place the steak on the grill uncovered 27 to 29 minutes for medium-rare doneness, turning occasionally. Carve the steak crosswise into thin slices.
Nutritional information: per serving: 165 calories; ?g protein; 4g fat; ?g carbohydrates; 71mg cholesterol; 53mg sodium ** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 05-16-95