Cooking Light Magazine: March 2010
1. Preheat broiler.
2. Pierce steak gently on both sides. Combine steak, soy sauce, syrup, sake (or sherry), sesame oil, sriracha, and pepper in a shallow dish; turn to coat. Marinate at room temperature for 20 minutes, turning occasionally.
3. Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.
4. Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Serving Size: 3 ounces
Calories 232; Fat 9.1g (sat 3.2g, mono 3.6g, poly 1.2g); Protein 23.4g; Carb 11.9g; Fiber 0.2g; Chol 45mg; Iron 2mg; Sodium 580mg; Calc 25mg
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 367 | ||
Calories from Fat: 96 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 39.7mg | 12 % | |
Sodium 14138.5mg | 488 % | |
Potassium 916.5mg | 24 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 14.9g | ||
Protein 50.6g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 367
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