Plum-Marinated Steak
Marinate this steak for 6 hours up to overnight for a tasty and tender Asian-style steak dish.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 9
Ingredients
Marinade:
Garnish:
Preparation
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Step 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.
Cooking Tip:
Apricot preserves may be substituted for plum preserves.
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Step 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.
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Step 3
Carve steak into thin slices. Garnish with minced green onion, as desired.
Nutrition Information
315 Calories
4.5g SAT FAT
22g PROTEIN
3.1 mg IRON
7.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 315 Calories; 103.5 Calories from fat; 11.5g Total Fat (4.5 g Saturated Fat; 0.4 g Trans Fat; 0.6 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat;) 72 mg Cholesterol; 197 mg Sodium; 31 g Total Carbohydrate; 0.5 g Dietary Fiber; 22 g Protein; 3.1 mg Iron; 309 mg Potassium; 3.5 mg NE Niacin; 0.4 mg Vitamin B6; 5.1 mcg Vitamin B12; 7.9 mg Zinc; 32.8 mcg Selenium; 93.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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