Grilled Teriyaki Sirloin


1 lb boneless sirloin steak
Cooking spray
1 Tb Sesame seeds
6 oz. fresh sugar snap peas, trimmed
1/4 cup water
1/2 tsp toasted sesame oil


2 Tb soy sauce (lowest sodium available)
1 Tb dry sherry or white wine vinegar
2 medium garlic cloves, minced
1 tsp peeled grated gingerroot or 1/4 tsp ground ginger
1 tsp light brown sugar
1 tsp toasted sesame oil


1. In a large resealable plastic bag, combine the marinade ingrediants
2. Discard all visible fat from the steak. Cut into 4 pieces. Add to the marinade
3. Seal the bag and turn to coat. Refrigerate for 15 min. to 8 hrs, turning occasionally
4. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high
5. Meanwhile, put the sesame seeds in a single layer in a small skillet. Dry-roast over medium heat for 2-3 minutes, or until golden brown, stirring frequently. Transfer to a small bowl and set aside
6. Remove the steak pieces from the bag (discard the marinade). Grill for 4-7 min. each side, or to desired doneness. Transfer to a small plate and cover with foil to keep warm.
7. Put the peas and water in a medium microwavable bowl. Cover and nuke on high for 1 minute, or until peas are tender. Drain well in a colander. Return to the bowl.
8. Stir in the sesame oil to coat
9. To serve, spoon the peas onto four plates. Place the steak on the peas. Sprinkle with the sesame seeds

Servings: 4 Per serving: 190 calories, 2 g saturated fat, 252 mg sodium, 26 g protein

This entry was posted in Health, Recipes. Bookmark the permalink.

Comments are closed.