From Light & Tasty
 






My husband and I and our four children are missionaries to Australia. We use this great tasting marinade just about every time we barbecue, which is often in this sunny part of the world. Jennie Sauvageot of Pailba, Queensland


INGREDIENTS



* 6 tablespoons reduced-sodium soy sauce
* 4-1/2 teaspoons brown sugar
* 4-1/2 teaspoons olive oil
* 4 garlic cloves, minced
* 2 teaspoons ground cumin
* 2 teaspoons ground coriander
* 2 pounds boneless beef top sirloin steak


SERVINGS 6
CATEGORY Lower Fat
METHOD Grill (gas or charcoal)
PREP 5 min.
COOK 10 min.
TOTAL 15 min.


DIRECTIONS




In a small bowl, combine the first six ingredients. Pour a fourth of the marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
    Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from steak. Grill, covered, over medium-hot heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Yield: 6 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (4 ounces cooked beef) equals 264 calories, 11 g fat (3 g saturated fat), 100 mg cholesterol, 480 mg sodium, 4 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 4 lean meat.
From Light & Tasty
 






My husband and I and our four children are missionaries to Australia. We use this great tasting marinade just about every time we barbecue, which is often in this sunny part of the world. Jennie Sauvageot of Pailba, Queensland


INGREDIENTS



* 6 tablespoons reduced-sodium soy sauce
* 4-1/2 teaspoons brown sugar
* 4-1/2 teaspoons olive oil
* 4 garlic cloves, minced
* 2 teaspoons ground cumin
* 2 teaspoons ground coriander
* 2 pounds boneless beef top sirloin steak


SERVINGS 6
CATEGORY Lower Fat
METHOD Grill (gas or charcoal)
PREP 5 min.
COOK 10 min.
TOTAL 15 min.


DIRECTIONS




In a small bowl, combine the first six ingredients. Pour a fourth of the marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
    Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from steak. Grill, covered, over medium-hot heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Yield: 6 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (4 ounces cooked beef) equals 264 calories, 11 g fat (3 g saturated fat), 100 mg cholesterol, 480 mg sodium, 4 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 4 lean meat.