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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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I took over the cooking when I retired, much to my wife's delight. Here's a marinade that's foolproofI just dump all the ingredients into a container...and the steak comes out great every time! Gordon Richardson of Spring Hill, Florida Ingredients:
3/4 cup unsweetened pineapple juice |
1/3 cup dry red wine or beef broth |
1/4 cup reduced-sodium teriyaki sauce |
1/4 cup reduced-sodium soy sauce |
4 garlic cloves, minced |
1 teaspoon ground ginger |
1/4 teaspoon worcestershire sauce |
2 pounds boneless beef top round steak (1-1/2 inches thick) |
Directions:
1. In a large bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Baste with reserved marinade during the last 5 minutes of cooking. Yield: 6 servings.
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