Grilled Ginger Lime Steak
From The New American Heart Association Cookbook, 8th Edition
Printable Recipe
From The New American Heart Association Cookbook, 8th Edition
Printable Recipe
Prep time: 5 minutes
Marinate time: 2 hours to overnight
Grill time: 10 minutes
Rest time: 3-5 minutes
Serves 2 Ruth’s note: if you have an unexpected guest or two, you can slice across the grain and serve over a large green salad.
Ingredients:
2 strip loin steaks
Ginger Lime Marinade:
2 tbsp sugar
3 tbsp soy sauce (low sodium is best)
2 tbsp cider vinegar
1 tbsp fresh lime juice (half large lime)
1 tsp fresh gingerroot, peeled and grated
1-2 cloves garlic, minced
½ tsp red chili pepper flakes
Directions:
1. Combine all the marinade ingredients into a large zip lock bag, making sure it’s well mixed. Lightly score the steaks and add to the baggie, massaging the marinade into the meat. Chill for at least 2 hours or overnight before grilling. Turn the steak once or twice.
2. Preheat grill (Ruth’s note: optimal of course and Anna’s preferred way is the BBQ grill, but if you’re like me and that’s not always an option you can use one of these three options: 1) broiler in oven; 2) grill pan on top of stove over high heat; 3) Griddler or other electric indoor grill.)
3. Grill steaks about 5 minutes per side. Remove steak from the grill and let it rest covered with foil for 3-5 minutes before slicing on the bias (against the grain – to keep this tough cut of meat really tender).
Serve with some roasted cauliflower and a side of salad.
Marinate time: 2 hours to overnight
Grill time: 10 minutes
Rest time: 3-5 minutes
Serves 2 Ruth’s note: if you have an unexpected guest or two, you can slice across the grain and serve over a large green salad.
Ingredients:
2 strip loin steaks
Ginger Lime Marinade:
2 tbsp sugar
3 tbsp soy sauce (low sodium is best)
2 tbsp cider vinegar
1 tbsp fresh lime juice (half large lime)
1 tsp fresh gingerroot, peeled and grated
1-2 cloves garlic, minced
½ tsp red chili pepper flakes
Directions:
1. Combine all the marinade ingredients into a large zip lock bag, making sure it’s well mixed. Lightly score the steaks and add to the baggie, massaging the marinade into the meat. Chill for at least 2 hours or overnight before grilling. Turn the steak once or twice.
2. Preheat grill (Ruth’s note: optimal of course and Anna’s preferred way is the BBQ grill, but if you’re like me and that’s not always an option you can use one of these three options: 1) broiler in oven; 2) grill pan on top of stove over high heat; 3) Griddler or other electric indoor grill.)
3. Grill steaks about 5 minutes per side. Remove steak from the grill and let it rest covered with foil for 3-5 minutes before slicing on the bias (against the grain – to keep this tough cut of meat really tender).
Serve with some roasted cauliflower and a side of salad.
2 comments:
I've actually never thought of putting ginger on a steak but it sounds (and looks!) delicious!
This steak sounds awesome! I haven't really mastered cooking steak--it's a challenge I'll have to take up at some point soon. The combination of ginger and lime is heavenly!
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