Grilled Top Round Steak with Plum Ginger Barbecue Sauce

After a soak in a tenderizing marinade of plum sauce, ginger and lemon juice, Top Round Steak is grilled, sliced and served with stir-fried veggies and rice.

Ingredients

• 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
• 1 tablespoon vegetable oil
• 2 cups thinly sliced carrots
• 3 cups fresh pea pods, strings removed
• 1 teaspoon minced garlic
• 3 cups hot cooked jasmine rice, prepared without butter or salt
• Chopped fresh cilantro (optional)

• 1/2 cup prepared plum sauce
• 2 tablespoons minced fresh ginger
• 2 tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon minced garlic
• 1 tablespoon brown sugar
• 1/4 teaspoon ground red pepper

Instructions

1. Combine marinade ingredients in small bowl. Place beef Top Round Steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.

2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on prepared gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling. (Do not overcook) Remove; keep warm.

3. Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry 2 minutes.

4. Carve steak into thin slices. Season with salt and black pepper, as desired. Place remaining marinade in small saucepan; heat until warm. Serve with steak, vegetables and rice. Garnish with cilantro, if desired.
   
   Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

• Test Kitchen Tips Make sure your grill is clean (to prevent flare-ups) and the rack is well-oiled (to prevent sticking).