Grilled Steak with Teriyaki Glaze

recipe

Yield:

8 servings (serving size: 1 steak)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.)

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.

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

Prepare grill.

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.

Note:

Jim Peterson,

Cooking Light

August 2006
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