I love to entertain, and I’m a huge fan of the last minute inviting friends over to join us for dinner. All summer, we’ve been doing that and grilling out, but I’m tired of hamburgers and hot dogs – the usual cookout fare. Instead, I find fun recipes that are ones people might not eat all the time but are nonetheless incredibly tasty. Twice in the last couple weeks, I’ve whipped up this Asian marinated steak recipe, and I couldn’t be happier.
Granted, steak may not be your first thought when you’re hosting friends, but I love how I can make this meal something that has a real wow factor and tastes great, yet it doesn’t cost as much as you’d think it would. Even better, because I’m using top sirloin for this recipe, it’s incredibly lean but filled with flavor from the marinade. It has just 5 grams of fat, compared to 7 grams for a boneless chicken thighs for a 3 ounce serving with a whopping 26 grams of protein.
I love that this is a recipe that I can put together quickly with the marinade taking less that five minutes to prepare. Yes, truly. Once I have it marinating, all I need to do is periodically turn the steaks to ensure that all sides are evenly soaking in the delicious marinade.
I can either start marinating the night before or four or five hours before I want to cook, depending on what my schedule looks like. Because I serve it with rice and raw veggies, that cuts down on my prep time for the meal, too, which means I can “toss it together” last minute and spend more time hanging with my family and friends. My rice cooker is awesome and will hold my rice warm after it cooks it automatically, and I always prep my veggies ahead of time – slicing carrots into matchsticks and slicing green onions.
This is one of those dinners that works for me in so many ways – everyone raves about it, thinking that it’s hard and special (when really, it’s not!), and it has a ton of healthy vitamins and minerals with 10 essential nutrients from iron to zinc to riboflavin. I feel good about feeding it to my family, and the lean cut of top sirloin that I choose keep us filled with energy thanks to its high protein level – something I’m always looking for.
Cooking beef is easy. We typically grill outside, but even when the weather isn’t cooperating, that doesn’t stop us because it’s easy to use a grill pan inside or even start it on the stove and finish it in the oven, depending on the cut of meat you choose.
One of the best tips I have ever received for grilling beef is to let it rest for five to ten minutes after you take it off the heat before you cut into it. This allows the juices to redistribute and keeps them from all running out and leaving you with dried out beef. When you do cut into it, cut against the grain so that it’s easier to eat. In my case, this also means that my meat stretches further since everyone isn’t eating an entire steak themselves!
Ready to try it? Here’s how:
- 2 lb top sirloin
- 2 T Rice Vinegar
- 3/4 t fish sauce
- 1/4 c soy sauce
- 2 t Asian sweet seasoning sauce
- 2 cloves garlic, minced
- 1/4 c oil
- Mix your marinade ingredients in a container, and add your beef. Turn the meat to ensure it is coated on all sides, and place in the refrigerator. Marinate 4-5 hours or overnight, turning once or twice to ensure the marinade gets all sides evenly.
- Remove your steaks from the fridge about a half hour before cooking to let them come to temperature. Preheat your grill to medium.
- Grill your beef, turning once the first side is well seared, and cook until the internal temperature reaches 145 degrees.
- Remove the beef and let it rest, tented by tin foil for five to ten minutes before slicing. Once the meat has rested, slice against the grain for serving.
- Serve with rice, julienned carrots and sliced green onion.
If you have leftovers, this will reheat well the next day, or it is great to cut further and serve atop a salad for a delicious steak salad.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 353 Total Fat: 23g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 105mg Sodium: 998mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 32g