Budget Steak for a Bunch Budget Steak for a Bunch

[migration] empty title 450 Image by: [migration] empty title 450 Author: Canadian Living

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.

  • Portion size 8 servings



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.

Nutritional facts Per serving: about

  • Protein 29 g
  • Calories 190.0
  • Total fat 7 g
  • Total carbohydrate 1 g
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Budget Steak for a Bunch