1 2-lb. boneless beef top round steak, cut 1-1/2-inches thick
1 8-oz. can crushed pineapple (juice pack)
2 T. finely chopped green onion
2 T. reduced-sodium teriyaki sauce
1 tsp. bottled minced garlic
1 tsp. grated fresh ginger

Trim fat from steak. Please steak in a self-sealing plastic bag set in a shallow dish. Drain pineapple, reserving juice. Cover and refrigerate pineapple for sauce. For marinade, in a small bowl, stir together the reserved pineapple juice, green onion, teriyaki sauce, garlic, and ginger. Pour marinade over steak; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, reserving the marinade. Place steak on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat until desired doneness, turning once halfway through broiling. (Allow 18 to 20 minutes total for medium-rare doneness.) Meanwhile, for sauce, in a small saucepan, combine the reserved marinade and pineapple. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Cut steak into serving-size pieces. Top with sauce.

Yield: 6 – 8 servings
Serving Size: 4oz. meat + 1 T. Sauce

Calories: 186
Fat: 4g
Fiber: 0g