Usher in 2017 with ginger-glazed steak

During the busy holidays, this quick dish is a perfect fit
Garlic and Ginger-glazed steak
Garlic and Ginger-glazed steak

This festive, busy time of year deserves a special dinner, but one that only takes minutes to make. This glazed steak is a great way to usher in the new year. Garlic, honey and fresh ginger give this steak a hint of Asian flavor. Sauteed golden potatoes make an easy side dish.

Complete the meal by opening a bag of ready-to-eat salad and adding some croutons and low-fat dressing.

Sesame oil is expressed from sesame seeds. It has a nutty flavor. I like to use toasted sesame oil. It has a deeper flavor. It’s available in most supermarkets.
Helpful Hints:

— Regular sesame oil or canola oil can be used.
— The cooking time is for a 1-inch thick steak. Cook 2 minutes longer for 1 1/2-inch thick or less for thinner steak.
— Any type of quick-cooking steak can be used such as skirt, flank or rib-eye.
— Red potatoes can be substituted for golden potatoes.

Recipe by Linda Gassenheimer

    3/4     pound strip steak
    2     medium garlic cloves, crushed
    2     teaspoons fresh chopped ginger
    2     tablespoons honey
    1     tablespoon low-salt soy sauce
    2     teaspoons toasted sesame oil
    Salt and freshly ground black pepper

Remove visible fat from steak. Mix the garlic, ginger, honey, and soy sauce together. Heat oil in a medium-size nonstick skillet over medium-high heat.
Add steak to skillet and brown 3 minutes. Turn and sprinkle cooked side with salt and pepper to taste. Brown second side 3 minutes. Lower heat to medium. Spread garlic mixture over steak and cover with a lid. Cook 3 minutes.

A meat thermometer should read 145 degrees for medium-rare, 160 degrees for medium or 170 degrees for well done.

Remove, carve across the grain and serve.

Yields 2 servings.

Per serving: 312 calories (26 percent from fat), 9.1 g fat (2.4 g saturated, 3.5 g monounsaturated), 96 mg cholesterol, 40.2 g protein, 19 g carbohydrates, 0.2 g fiber, 354 mg sodium.

Recipe by Linda Gassenheimer

    3/4     pound gold or yellow potatoes
    1     cup fat-free, no-salt-added chicken broth
    2     teaspoons toasted sesame oil
    Salt and freshly ground black pepper

Wash potatoes, do not peel, and cut into 1/2-inch pieces. Place in a medium-size saucepan with chicken broth and sesame oil.

Cover and simmer 15 minutes, or until potatoes are soft and liquid is absorbed. Season with salt and pepper to taste.

Yield 2 servings.

Per serving: 169 calories (25 percent from fat), 4.7 g fat (0.7 g saturated, 1.8 g monounsaturated), no cholesterol, 5.7 g protein, 27.6 g carbohydrates, 2.9 g fiber, 106 mg sodium.


Categories: Food, Life and Arts

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