Easy Asian Grilled Beef Steak
| 3/4 cup | Soy sauce |
| 1/4 cup | Brown sugar, packed |
| 1 tbsp | gingerroot, minced |
| 1 | Clove garlic, minced |
| 2 tbsp | Vegetable oil |
| dash | Sesame oil (optional) |
| 1 1/2 lb | Canadian Beef Strip Loin Grilling Steak or Medallions (about 1" / 2.5cm thick) |
If using Marinating Steak or Medallions such as Inside Round Marinating Medallions, pierce meat all over with a fork before marinating, and marinate for 4 to 12 hours.
INSTRUCTIONS
Combine soy sauce, sugar, gingerroot, garlic, vegetable oil and sesame oil (if using), in large sealable freezer bag. Add steak to the marinade; marinate in the fridge for 30 minutes to 2 hours. Remove steak from marinade, discarding marinade*; pat steaks dry with paper towelling.
Grill over medium-high heat (approx. 400°F/200°C) for 5 to 6 minutes per side for medium-rare, until a digital instant read thermometer reads about 140°F (60°C)*. Cover steaks loosely with foil and let steaks rest for 5 to 10 minutes.
Makes 4 servings.
Cook’s Notes: To use the marinade as a dipping sauce, boil for 1 minute before serving. Steaks continue to cook once removed from heat, so internal temperatures continue to climb. By definition, final temperatures are 145°F (63°C) for medium-rare, 160°F (71°C) for medium and 170*deg;F (77°C) for well done.
Recipe courtesy of the Beef Information Centre, for more recipes and to join the Make if Beef Club, visit www.beefinfo.org
