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Citrus Ginger Teriyaki Steak

Try a marinated steak for dinner tonight. Give an already tender steak the chance to soak up a citrus-ginger marinade. This meal is quick and easy.

Citrus Ginger Teriyaki Steak

Cook Time: 50 Minutes

Servings: 4

Ingredients: 8

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Ingredients

Marinade & Sauce:

Preparation

  1. Step 1

    Combine marinade ingredients in small saucepan over medium heat, whisking just until blended. Remove from heat. Place steak and 1/3 cup marinade mixture in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Reserve remaining marinade mixture for sauce.

  2. Step 2

    Remove steak from marinade; discard marinade. Pat steak dry with paper towel. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steak 16 to 21 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

  3. Step 3

    Meanwhile add water to reserved sauce in small saucepan; bring to a boil. Reduce heat and simmer 12 to 15 minutes or until slightly thickened, stirring occasionally.

  4. Step 4

    Carve steak into slices. Serve steak with sauce.

Nutrition Information

319 Calories

0 %*

3g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

2.5 mg IRON

0 %DV

5.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 319 Calories; 101.7 Calories from fat; 11.3g Total Fat (3 g Saturated Fat; 0.1 g Trans Fat; 2.1 g Polyunsaturated Fat; 5 g Monounsaturated Fat;) 70 mg Cholesterol; 1483 mg Sodium; 24 g Total Carbohydrate; 0.7 g Dietary Fiber; 30 g Protein; 2.5 mg Iron; 485 mg Potassium; 9 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 31.7 mcg Selenium; 112.9 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, and Potassium.

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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