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
- 1/3 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons onions finely chopped
- 1 teaspoon pepper coarsely ground
- 1 clove garlic minced
- 1/2 teaspoon dried thyme
- 2 1/2 lbs inside round marinating steaks 1-1/2 inches (4 cm) thick
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