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Asian BBQ Steak

Wow your friends with the flavors of fresh ginger, orange and hoisin sauce in this Asian barbecue-inspired beef steak.

  • 20
    min
  • 4
    SERVINGS
  • 210
    Cal
  • 28 g
    Protein

Ingredients:

  • 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
  • Salt and pepper
  • Sliced green onions (optional)
Marinade:
  • 1/2 cup ketchup
  • 1/4 cup hoisin sauce
  • 1/4 cup orange juice
  • 2 teaspoons minced fresh ginger

Cooking:

  1. Combine marinade ingredients in small bowl. Remove and refrigerate 1/2 cup for sauce. Place beef Top Round Steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

    Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 3/4-inch thick steak 12 to 13 minutes for medium rare (145°F) doneness, turning once.

  3. Meanwhile pour reserved marinade into small microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 1 to 1-1/2 minutes or until heated through, stirring every 30 seconds. Carve steak into thin slices; season with salt and pepper, as desired. Serve with sauce and green onions, if desired.

211 CALORIES

0 % *

2g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

2.6 mg IRON

0 % DV

4.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 211 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 62 mg Cholesterol; 48 mg Sodium; 12 g Total Carbohydrate; 0.4 g Dietary Fiber; 28 g Protein; 2.6 mg Iron; 5.4 mg NE Niacin; 0.4 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.8 mg Zinc; 31.2 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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