GRILLED TERIYAKI SIRLOIN
Serves 4.
Note: From "Low-Fat, Low-Cholesterol Cookbook," by the American Heart Association. This has 190 calories per serving and 6 g fat (2 g saturated fat).
• 2 tbsp. soy sauce (lowest sodium available)
• 1 tbsp. dry sherry or white wine vinegar
• 2 medium garlic cloves, minced
• 1 tsp. peeled grated ginger root or 1/4 tsp. ground ginger
• 1 tsp. light brown sugar
• 11/2 tsp. toasted sesame oil, divided
• 1 (1-lb.) boneless sirloin steak
• Cooking spray
• 1 tbsp. sesame seeds
• 6 oz. fresh sugar snap peas, trimmed
• 1/4 c. water
Directions
In a large resealable plastic bag, combine soy sauce, sherry, garlic, ginger, brown sugar and 1 teaspoon sesame oil.
Discard all visible fat from steak. Cut into 4 pieces. Add meat to marinade, seal bag and turn to coat. Refrigerate for 15 minutes to 8 hours, turning occasionally.
Lightly spray grill rack with cooking spray. Preheat grill on medium high.
Meanwhile, put sesame seeds in a single layer in a small skillet, and dry-roast over medium heat for 2 to 3 minutes, or until golden brown, stirring frequently. Transfer to small bowl. Set aside.
Remove steak pieces from bag, discarding marinade. Grill for 4 to 7 minutes on each side, or until desired doneness. Transfer to plate; slice if desired. Cover with aluminum foil to keep warm.
Put peas and 1/4 cup water in a medium microwaveable bowl. Cover and microwave on high for 1 minute, or until peas are tender-crisp. Drain well in a colander. Return to bowl.
Stir in 1/2 teaspoon sesame oil to coat. To serve, spoon peas onto four plates. Place steak on peas. Sprinkle with sesame seeds.
It’s too soon to tell how much the immigration crackdown is to blame.
