Plum-Marinated Steak

• 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)

• 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

• 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.