STIR SESAME SEED IN A FRY PAN OVER LOW HEAT UNTIL GOLDEN (2-3 MINUTES). CRUSH SEED WITH A MORTAR AND PESTLE. ADD ONION, SOY SAUCE, OIL, VINEGAR, BROWN SUGAR, GINGER, GARLIC, MUSTARD, AND WORCESTERSHIRE SAUCE. TRIM EXCESS FAT FROM STEAK AND PLACE IN A 9x13 PYREX. COAT IT WITH THE SOY MIXTURE AND POUR THE BALANCE OVER THE TOP. COVER AND CHILL FOR 4 HOURS TO OVERNIGHT. REMOVE STEAK AND BARBEQUE TO DESIRED DONENESS, TURNING ONLY ONCE. CUT ACROSS GRAIN IN THIN SLANTING SLICES.
Make sauce ahead and marinate minimum 4 hours or overnight.
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 194 (38%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 59.5mg||18 %|
|Sodium 10668.1mg||368 %|
|Potassium 1088mg||29 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 19.3g|
|Protein 59.6g||85 %|
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Calories per serving: 517
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