Zesty-marinated Grilled Steak with Stir-fried Veggies

Simple ingredients combine for a zesty marinade for value-priced Eye of Round Steaks. The stir-fried vegetables are ready in just minutes and add a burst of colour and antioxidants the to plate. Serve over steamed rice or creamy polenta.

Yields4 ServingsDifficultyIntermediatePrep Time10 minsCook Time15 minsTotal Time8 hrs 25 mins
Ingredients
 3 cloves garlic, minced
 3 tbsp (45 mL) Worcestershire sauce
 ¼ cup (60 mL) tomato paste
 1 lb (500 g) Beef Eye of Round Marinating Steaks, 1/2 inch (1 cm) thick (about 4)
 Salt and fresh ground pepper
Stir-fried Vegetables
 1 tbsp (15 mL) vegetable oil
 1 tsp (5 mL) sesame oil
 2 cloves garlic, finely chopped
 1 EACH large sweet red and green pepper, cut into large pieces
 ½ red onion, cut into chunks
 1 tbsp (15 mL) Worcestershire sauce
 Salt
 Sliced green onions
Method
1

1. Combine garlic, Worcestershire sauce and tomato paste in a sealable freezer bag. Pierce steaks all over and add to bag, massaging marinade into meat; seal and refrigerate for at least 8 to 12 hours.

2

2. Discard marinade from meat; pat steaks dry with paper towel. Season all over with salt and pepper to your taste.

3

3. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ½ inch (1 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steaks to a cutting board and let rest for 5 minutes.

4

4. Stir-fried Vegetables: Meanwhile, heat vegetable and sesame oils over high heat in a large skillet or wok. Stir-fry garlic, red and green peppers and onion for 2 to 3 minutes or until tender-crisp. Add Worcestershire sauce and stir-fry for 30 to 60 seconds or until vegetables are coated. Season to taste with salt.

5

5. Slice steaks thinly across the grain at a 45-degree angle. Serve with stir-fried vegetables and garnish with green onions.

Tip
6

Carving Marinating Steaks across the grain maximizes tenderness.

Nutrition
7

Per 1 cooked portion: about 200 Calories, 27g Protein, 7g Fat, 8g Carbohydrate, 390mg Sodium
Excellent Source of: Vitamin C, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium
Good Source of: Riboflavin, Phosphorus
Source of: Potassium, Iron, Thiamine, Folate, Choline, Pantothenate, Magnesium
Contains: Fibre
1.5g Saturated Fat, 0.1g Trans Fat, 1.5g Polyunsaturated Fat, 4g Monounsaturated Fat
Shopping List
8

Garlic
1 EACH large sweet red and green pepper
Red onion
Sliced green onions
1 lb (500 g) Beef Eye of Round Marinating Steaks , 1/2 inch (1 cm) thick (about 4)
Worcestershire sauce
Tomato paste
Vegetable oil
Sesame oil
Salt
Pepper

Ingredients

Ingredients
 3 cloves garlic, minced
 3 tbsp (45 mL) Worcestershire sauce
 ¼ cup (60 mL) tomato paste
 1 lb (500 g) Beef Eye of Round Marinating Steaks, 1/2 inch (1 cm) thick (about 4)
 Salt and fresh ground pepper
Stir-fried Vegetables
 1 tbsp (15 mL) vegetable oil
 1 tsp (5 mL) sesame oil
 2 cloves garlic, finely chopped
 1 EACH large sweet red and green pepper, cut into large pieces
 ½ red onion, cut into chunks
 1 tbsp (15 mL) Worcestershire sauce
 Salt
 Sliced green onions

Directions

Method
1

1. Combine garlic, Worcestershire sauce and tomato paste in a sealable freezer bag. Pierce steaks all over and add to bag, massaging marinade into meat; seal and refrigerate for at least 8 to 12 hours.

2

2. Discard marinade from meat; pat steaks dry with paper towel. Season all over with salt and pepper to your taste.

3

3. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ½ inch (1 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steaks to a cutting board and let rest for 5 minutes.

4

4. Stir-fried Vegetables: Meanwhile, heat vegetable and sesame oils over high heat in a large skillet or wok. Stir-fry garlic, red and green peppers and onion for 2 to 3 minutes or until tender-crisp. Add Worcestershire sauce and stir-fry for 30 to 60 seconds or until vegetables are coated. Season to taste with salt.

5

5. Slice steaks thinly across the grain at a 45-degree angle. Serve with stir-fried vegetables and garnish with green onions.

Tip
6

Carving Marinating Steaks across the grain maximizes tenderness.

Nutrition
7

Per 1 cooked portion: about 200 Calories, 27g Protein, 7g Fat, 8g Carbohydrate, 390mg Sodium
Excellent Source of: Vitamin C, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium
Good Source of: Riboflavin, Phosphorus
Source of: Potassium, Iron, Thiamine, Folate, Choline, Pantothenate, Magnesium
Contains: Fibre
1.5g Saturated Fat, 0.1g Trans Fat, 1.5g Polyunsaturated Fat, 4g Monounsaturated Fat
Shopping List
8

Garlic
1 EACH large sweet red and green pepper
Red onion
Sliced green onions
1 lb (500 g) Beef Eye of Round Marinating Steaks , 1/2 inch (1 cm) thick (about 4)
Worcestershire sauce
Tomato paste
Vegetable oil
Sesame oil
Salt
Pepper

Zesty-marinated Grilled Steak with Stir-fried Veggies