Citrus Ginger Beef Teriyaki

Serve with grilled vegetable kabobs, french bread and pineapple

Yield: 4 servings

Preparation Time: and Cooking Time: 35 minutes; Marinating Time: 30 minutes

Ingredients

4 boneless beef chuck top blade steaks, cut 3/4 to 1-inch thick (approx. 6 oz. eac

1/2 cup water

toasted sesame seeds or diagonally sliced green onions (optional)

Marinade:

1/2 cup prepared teriyaki marinade and sauce

1/3 cup orange marmalade

2 tablespoons smooth peanut butter

3 cloves garlic, crushed

1 tablespoon finely chopped fresh ginger

2 teaspoons dark sesame oil

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Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 377

Calories From Fat: 162

Total Fat: 18g

Cholesterol: 101mg

Sodium: 1899mg

Total Carbohydrates: 20g

Protein: 33g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. In small saucepan, combine marinade ingredients. Heat over medium heat until slightly melted. Place beef steaks and 1/3 cup of marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes; turn once. Set aside remaining marinade.

2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness; turn occasionally.

3. Meanwhile to make sauce, add water to reserved marinade in pan. Bring to a boil; reduce heat to low. Simmer, uncovered, 12 to 15 minutes or until slightly thickened; stir occasionally.

4. Serve steaks with sauce. Sprinkle with sesame seeds, if desired.

Vegetable Kabobs: Skewer green and red bell pepper chunks, alternating with halved small onions and mushrooms. Place on grill, baste once with reserved marinade. Grill until tender, turn often.

Please note that some ingredients and brands may not be available in every store.

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