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Ingredients: |
| 1 |
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pound beef top round steak, cut 3/4 inches thick |
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Salt and pepper |
| 4 |
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cups hot cooked couscous |
| 2 |
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cups sugar snap peas, steamed |
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Marinade: |
| 1/4 |
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cup fresh lime juice |
| 2 |
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tablespoons minced green onion |
| 2 |
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tablespoons water |
| 2 |
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teaspoons minced fresh ginger |
| 2 |
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cloves garlic, minced |
| 1/4 |
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teaspoon salt |
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Mango Salsa: |
| 1-1/2 |
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cups finely diced fresh mango |
| 2 |
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tablespoons minced green onion |
| 1 |
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tablespoon fresh lime juice |
| 1 |
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tablespoon minced fresh cilantro |
| 1 |
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red serrano or red jalapeņo pepper, seeded, finely chopped |
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Instructions: |
| 1. |
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Combine marinade ingredients. Place beef steak and 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. |
| 2. |
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Just before grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve. |
| 3. |
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Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 8 to 9 minutes for medium rare doneness, turning occasionally. |
| 4. |
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Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous and sugar snap peas. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 431 calories; 36 g protein; 56 g carbohydrate; 7 g fat; 145 mg sodium; 71 mg cholesterol; 8.0 mg niacin; 0.7 mg vitamin B6; 2.1 mcg vitamin B12; 4.4 mg iron; 5.2 mg zinc. |
