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1
2 pound boneless beef top round steak, cut 1-1/2-inches thick
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1
8 ounce can crushed pineapple (juice pack)
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2
tablespoons finely chopped green onion
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2
tablespoons reduced-sodium teriyaki sauce
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1
teaspoon bottled minced garlic
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1
teaspoon grated fresh ginger
1. Trim fat from steak. Please steak in a self-sealing plastic bag set in a shallow dish. Drain pineapple, reserving juice. Cover and refrigerate pineapple for sauce.
2. For marinade, in a small bowl, stir together the reserved pineapple juice, green onion, teriyaki sauce, garlic, and ginger.
3. Pour marinade over steak; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, reserving the marinade.
4. 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.)
5. 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.
6. Cut steak into serving-size pieces. Top with sauce. Makes 6 to 8 servings.
- Note Dietary Exchanges:1/2 fruit, 4 very lean meat.
- Servings Per Recipe 6,
- Calories 186,
- Protein (gm) 29,
- Carbohydrate (gm) 7,
- Fat, total (gm) 4,
- Cholesterol (mg) 62,
- Saturated fat (gm) 1,
- Sodium (mg) 183,
- Percent Daily Values are based on a 2,000 calorie diet
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