Budget Steak for a Bunch
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 190 |
| pro | 29 g |
| total fat | 7 g |
| carb | 1 g |
Ottawa columnist Pam Collacott's marinade adds taste and tenderness to a budget steak. Slice thinly and serve with grilled potatoes and veggies. Tuck leftovers into rolls or toss into a salad for lunch the next day.
Ingredients
- 1/3 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 3 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 tbsp onion, finely chopped
- 1 tsp pepper, coarsely ground
- 1 large clove garlic, minced
- 1/2 tsp dried thyme
- 2-1/2 lb inside round marinating steaks, 1-1/2 inches (4 cm) thick
Preparation
Get a lesson in marinating and barbecuing beef.
In bowl, whisk together soy sauce, oil, lemon juice, Worcestershire sauce, mustard, onion, pepper, garlic and thyme. Place steak in large shallow dish; pour in marinade, turning steak to coat. Cover and refrigerate for at least 6 hours or for up to 24 hours, turning occasionally.
Reserving marinade, place steak on greased grill over medium-high heat; close lid and cook, turning once, for 25 to 35 minutes or until rare and meat thermometer registers 140°F (60°C), basting occasionally with marinade during last 10 minutes. Discard any remaining marinade.
Transfer to cutting board; tent with foil and let stand for 5 to 10 minutes before slicing thinly across the grain.
- Keywords : Main Course; Steak; Beef; Soy sauce; Grill/Barbecue; Marinating; Dinner; Lemons; Dijon mustard;
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