MEYER BEEF SESAME-GINGER BEEF STEAK

Preparation time: 10 minutes
Marinating time: 6 to 8 hours or overnight
Cooking time: 12 to 15 minutes, direct method

    • 1/2 cup dry red wine
    • 2 tablespoons dry sherry
    • 1 tablespoon each Oriental dark-roasted sesame oil, reduced-sodium soy sauce and vinegar
    • 2 teaspoons grated fresh ginger
    • 2 cloves garlic, minced
    • 1 1/2-pound beef flank, boneless sirloin or top round steak
    • 3 medium bell peppers (red, yellow and/or green)

     

    USE WITH SPICY SESAME MEYER BEEF SALAD

Combine wine, sherry, sesame oil, soy sauce, vinegar, ginger and garlic. Remove 1/4 cup marinade; refrigerate.


Place beef steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.

Cut peppers in half lengthwise; remove seeds. Remove steak from marinade and place with pepper halves on grid over medium coals. Grill 12 to 15 minutes, turning once and brushing with marinade before turning.

Doneness of steak will be rare (140° F) to medium(160° F). Carve steak diagonally across the grain into thin slices. Serve with grilled peppers.

Makes 4 (3-ounce) cooked trimmed servings per pound
allow 1 pepper half per serving
206 calories per 3-ounce serving

NOTE: Beef steaks may also be cooked in a covered cooker (direct method).

See Grilling Guides - Table 1 for cooking time.