Jazz up ordinary beef and
pork with this lively marinade. The main dish soaks up flavor
for four or more hours, but then requires only minutes to cook
and bring to the table.
Pineapple-Teriyaki
Beef
- 1 (2-pound) boneless beef
top round steak, cut 1 1/2-inches thick
1 (8-ounce) can crushed pineapple (juice pack)
2 tablespoons finely chopped green onion
2 tablespoons reduced-sodium teriyaki sauce
1 teaspoon bottled minced garlic
1 teaspoon grated fresh ginger
- Trim fat from steak. Place
steak in a self-sealing plastic bag set in a shallow dish. Drain
pineapple, reserving juice. Cover and refrigerate pineapple for
sauce.
- For marinade, in a small
bowl, stir together the reserved pineapple juice, green onion,
teriyaki sauce, garlic, and ginger.
- Pour marinade over steak;
seal bag. Marinate in the refrigerator for 6 to 24 hours, turning
bag occasionally. Drain steak, reserving the marinade.
- Place steak on the unheated
rack of a broiler pan. Broil 4 to 5-inches from heat until desired
doneness, turning once halfway through broiling. (Allow 18 to
20 minutes total for medium-rare doneness.)
- Meanwhile, for sauce,
in a small saucepan, combine the reserved marinade and pineapple.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Remove from heat.
- Cut steak into serving-size
pieces. Top with sauce.
Makes 6 to 8 servings.
Dietary Exchanges: 1/2
fruit, 4 very lean meat.
Nutritional facts per serving: calories:
186, total fat: 4g, saturated fat: 1g, cholesterol: 62mg, sodium:
183mg, carbohydrate: 7g, fiber: 0g, protein: 29g
Recipe provided by Better Homes
and Gardens - BHG.com a
member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
