Grilled Japanese Steak is a delicious but time consuming preparation for beef skirt steak in a citrus marinade with an onion-Ponzu sauce topping. You may want this one as a keeper for your special events and holiday cookout meals. I would suggest some help in the kitchen to cut down on the workload and allow plenty of time to do ahead of your scheduled serving time. You will need a lot of cutting and chopping for the many ingredients and (4 to 24 hours) to marinade. Once this is served your guests will think they are eating at a Japanese steak house! This is also a low calories, low carbohydrates, low fat, low sugars, diabetic-friendly and Weight Watchers (8 SmartPoints), (7 PointsPlus) recipe. Makes: (6-8) servings. Grilled Japanese Steak will be loved by all of your family, friends and guests.
(1-1/2-2 lbs) beef skirt or flank steak
2 Tbsp rice vinegar
2 Tbsp garlic oil
2 Tbsp finely chopped fresh ginger
2 Tbsp finely chopped garlic
2 Tbsp finely chopped lemon grass
2 Tbsp agave nectar
2 shallots, finely chopped
1/3 cup finely chopped green onions
1/3 cup low-sodium soy sauce
1/3 cup water
3 Tbsp rice vinegar
2 Tbsp lime juice
1 Tbsp orange juice
3 Tbsp finely chopped fresh ginger
2 Tbsp agave nectar
2 Tbsp pineapple juice
1 Tbsp garlic oil
1 fresh Serrano pepper, stemmed, halved, seeded, sliced
1. Place the meat in a large resealable plastic bag; set aside. For marinade: In a small bowl, combine the 2 tablespoons rice vinegar, the 2 tablespoons garlic oil, the 2 tablespoons ginger, the garlic, lemon grass, and 2 tablespoons agave nectar. Pour marinade over steak in the bag. Seal and turn to coat. Marinate in refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
2. For the Ponzu Sauce: In another small bowl, combine the shallots, green onions, soy sauce, the water, the 3 tablespoons rice vinegar, the lime juice, orange juice, the 3 tablespoons ginger, 2 tablespoons agave nectar, the pineapple juice, the 1 tablespoon garlic oil, and the Serrano pepper.
3. Drain steak, discarding marinade. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for (17 to 21) minutes or until desired doneness, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add steak to grill rack. Cover and grill as above). Transfer steak to a cutting board; cover with foil and let stand for 10 minutes. Cut into 1/4-inch-thick strips, cutting against the grain. Serve with the Ponzu sauce.
Yield: 6 Servings (per 1-1/2 lbs total weight of meat),
or (8 Servings using 2 lbs meat).
Serving Size: (4 oz) Meat + sauce per serving.
Weight Watchers (8 SmartPoints), (7 PointsPlus)
Carb Choices: 1
3 Meat (L) + 2 Fat + 1 Fruit
Calories: 269, Total Fat: 13g, Saturated Fat: 4g, Cholesterol: 58mg, Sodium: 584, Sugars: 9g, Carbohydrates: 14g, Fiber: 1g, Protein: 23g
Original recipe and image from: Meredith Corporation. http://www.diabeticlivingonline.com/recipe/grilled-skirt-steak-with-onion-ponzu
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