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Grilled Steak with Teriyaki Glaze

Yield 8 servings (serving size: 1 steak)

Ingredients

  • 3/4 cup mirin (sweet rice wine)
  • 3/4 cup low-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 8 (4-ounce) beef tenderloin steaks, trimmed (about 3/4 inch thick)
  • Cooking spray

Nutrition Information

  • calories 238
  • caloriesfromfat 30 %
  • fat 7.9 g
  • satfat 2.7 g
  • monofat 3.1 g
  • polyfat 0.7 g
  • protein 25.6 g
  • carbohydrate 9.1 g
  • fiber 0.2 g
  • cholesterol 67 mg
  • iron 2 mg
  • sodium 850 mg
  • calcium 21 mg

How to Make It

  1. Combine mirin and soy sauce in a medium saucepan; bring to a boil over medium-high heat. Cook until reduced to 3/4 cup (about 12 minutes). Pour into a bowl; cool completely. Stir in oil. (Mixture will thicken as it cools.)

  2. Combine half of soy mixture and steaks in a shallow dish, turning to coat. Cover and marinate in refrigerator 2 hours, turning occasionally. Reserve remaining soy mixture.

  3. Remove steaks from refrigerator; discard soy mixture in dish. Let steaks stand at room temperature 20 minutes.

  4. Prepare grill.

  5. Pat steaks lightly with a paper towel. Place steaks on grill rack coated with cooking spray; grill 3 minutes. Turn steaks over; spoon reserved soy mixture over tops of steaks. Grill 3 minutes or until desired degree of doneness. Remove from grill. Let stand 5 minutes before serving.