Grilled Steak with Teriyaki Glaze

Yield: 8 servings (serving size: 1 steak)

Ingredients

• 3/4  cup  mirin (sweet rice wine)
• 3/4  cup  low-sodium soy sauce
• 2  teaspoons  dark sesame oil
• 8  (4-ounce) beef tenderloin steaks, trimmed (about 3/4 inch thick)
• Cooking spray

Preparation

Combine mirin and soy sauce in a medium saucepan; bring to a boil over medium-high heat. Cook until reduced to 3/4 cup (about 12 minutes). Pour into a bowl; cool completely. Stir in oil. (Mixture will thicken as it cools.)

Combine half of soy mixture and steaks in a shallow dish, turning to coat. Cover and marinate in refrigerator 2 hours, turning occasionally. Reserve remaining soy mixture.

Remove steaks from refrigerator; discard soy mixture in dish. Let steaks stand at room temperature 20 minutes.

Prepare grill.

Pat steaks lightly with a paper towel. Place steaks on grill rack coated with cooking spray; grill 3 minutes. Turn steaks over; spoon reserved soy mixture over tops of steaks. Grill 3 minutes or until desired degree of doneness. Remove from grill. Let stand 5 minutes before serving.

Nutritional Information

Calories:

238 (30% from fat)

Fat:

7.9g (sat 2.7g,mono 3.1g,poly 0.7g)

Protein:

25.6g

Carbohydrate:

9.1g

Fiber:

0.2g

Cholesterol:

67mg

Iron:

2mg

Sodium:

850mg

Calcium:

21mg