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Plum-Marinated Steak

Marinate this steak for 6 hours up to overnight for a tasty and tender Asian-style steak dish.

  • 30
    min
  • 4
    SERVINGS
  • 320
    Cal
  • 22 g
    Protein

Ingredients:

  • 1 beef Chuck Shoulder Steak, Arm Steak or Cross Rib Steak, cut 1 inch thick (about 1 pound)
Marinade:
  • 1/2 cup plum preserves
  • 3 tablespoons minced green onion, divided
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons hoisin sauce
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground red pepper
Garnish:
  • Minced green onion (optional)

Cooking:

  1. Combine Marinade ingredients in small bowl; reserve 1/4 cup marinade for basting. Place remaining Marinade in food-safe plastic bag; add beef Chuck Shoulder Steak, turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

    Cook's Tip:

    Apricot preserves may be substituted for plum preserves.

  2. Remove steak from Marinade; discard Marinade. Pat steak dry with paper towel. Place steak on grid over medium, ash-covered coals. Grill chuck shoulder steak, covered, 12 to 17 minutes for medium rare (145°F) to medium (160°F) doneness (top round steak 12 to 14 minutes for medium rare 145°F; do not overcook), turning occasionally and brushing with reserved marinade.

  3. Carve steak into thin slices. Garnish with minced green onion, as desired.

315 CALORIES

0 % *

4.5g SAT FAT

0 % DV **

22g PROTEIN

0 % DV

3.1 mg IRON

0 % DV

7.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 315 Calories; 103.5 Calories from fat; 11.5g Total Fat (4.5 g Saturated Fat; 0.4 g Trans Fat; 0.6 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat;) 72 mg Cholesterol; 197 mg Sodium; 31 g Total Carbohydrate; 0.5 g Dietary Fiber; 22 g Protein; 3.1 mg Iron; 309 mg Potassium; 3.5 mg NE Niacin; 0.4 mg Vitamin B6; 5.1 mcg Vitamin B12; 7.9 mg Zinc; 32.8 mcg Selenium; 93.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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