¹/³ cup reduced-sodium soy sauce 3 tablespoons dark brown sugar 2 tablespoons rice wine vinegar
1 tablespoon grated peeled fresh ginger 1 garlic clove, minced
¼ teaspoon red pepper flakes
1 (1-pound) boneless sirloin steak, about
½ inch thick, trimmed
- Spray grill rack with nonstick spray. Pre- heat grill to medium-high or prepare medium- high fire using direct Or preheat non- stick grill pan over medium-high heat.
- To make marinade, combine soy sauce, brown sugar, vinegar, ginger, garlic, and pepper flakes in small saucepan and set over medium Bring to simmer and cook 5 minutes. Remove from heat and let cool completely.
- Transfer cooled marinade to large zip- close plastic bag; add Squeeze out air and seal bag; turn to coat steak. Refrigerate, turning bag occasionally, at least 30 minutes or up to 4 hours.
- Remove steak from bag; discard Place steak on grill rack or in grill pan and grill until instant-read thermometer inserted into side of steak registers 145°F for medium, about 5 minutes per side. Transfer steak to cutting board; let stand 5 minutes. Cut across grain into 12 slices.
PER SERVING (3 SLICES): 128 grams, 207 Cal, 5 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 49 mg Chol, 575 mg Sod, 11 g Total Carb, 9 g Total Sugar, 0 g Fib, 27 g Prot, 22 mg Calc.
PointsPlus value: 5