 |
| | | |  | | | Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill steak, covered, 10 to 11 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
Cook’s Tip: One cup thinly sliced fresh cucumber or 2 grilled medium zucchini, cut lengthwise into quarters may be substituted for baby bok choy. Grilled zucchini quarters, over medium ash covered coals, 8 to 10 minutes, turning once,
Cook’s Tip: One to 1-1/2 pounds beef skirt steak may be substituted for top round steak. Grill, uncovered, over medium, ash-covered coals 10 to 13 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) for medium rare to medium doneness, turning occasionally. Carve steak diagonally across the grain into thin slices.
| |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. | |  |
|
 |
|
Grilled Szechuan Steak & Bok Choy Wraps with Spicy Peanut Mayonnaise
30 to 35 minutes
|
|
|
|
|
Ingredients: |
| 1 |
|
beef top round steak, cut 3/4 inch thick (about 1 pound) |
| 2 |
|
baby bok choy, cut lengthwise in half |
| 4 |
|
spinach sandwich wraps or tortillas (8 to 10-inch diameter) |
| |
Marinade: |
|
|
|
| 2 |
|
tablespoons rice vinegar |
| 2 |
|
tablespoons dark sesame oil |
| 2 |
|
tablespoons reduced sodium or regular soy sauce |
| 1 |
|
tablespoon minced fresh ginger |
| |
Spicy Peanut Mayonnaise: |
|
|
|
| 2 |
|
tablespoons reduced fat or regular mayonnaise |
| 2 |
|
tablespoons finely chopped dry roasted peanuts |
| 1-1/2 |
|
teaspoons minced fresh ginger |
| 1 to 1-1/2 |
|
teaspoons chili-garlic paste |
| 3/4 |
|
teaspoon reduced sodium or regular soy sauce |
| 3/4 |
|
teaspoon rice vinegar |
| 1/2 |
|
teaspoon dark sesame oil |
|
|
|
Instructions: |
| 1. |
|
Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for bok choy. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. |
| 2. |
|
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, 4 to 5 minutes or until tender and lightly browned, turning once. |
| 3. |
|
Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well. |
| 4. |
|
Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly. |
|
| Makes 4 servings. |
|
| | | | | Nutrition information per serving: 481 calories; 17 g fat (4 g saturated fat; 6 g monounsaturated fat); 61 mg cholesterol; 669 mg sodium; 45 g carbohydrate; 2.9 g fiber; 35 g protein; 8.1 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 4.9 mg iron; 48.2 mcg selenium; 5.4 mg zinc. |
|
|
