Marinade:
\n1 garlic clove, minced
\n1 T. canola oil
\n1 T. fresh lemon juice
\n1 tsp. Worcestershire sauce
\n1 tsp. soy sauce
\n1 tsp. wasabi paste (Japanese horseradish) or 2 tsp. prepared horseradish
\n1\/4 tsp. fresh ground pepper
\nfew drops liquid hot pepper sauce<\/p>\n
2 pounds top round steak, cut 1-inch thick and trimmed of all fat<\/p>\n
In a shallow glass dish, combine marinade ingredients, mixing well. Using a sharp knife, score the steak in a diamond pattern, cutting about 1\/8-inch deep. Place steak in dish; turn to coat both sides with marinade. Let stand for 30 minutes, turning steak several times. Preheat broiler or light the grill. Drain off marinade into a small pan. Set aside. Broil or grill, 4 inches from source of heat, to desired doneness, turning once. Cut to test (it will take 8 to 10 minutes for medium-rare). Bring reserved marinade to a boil over high heat. To serve, cut steak across the grain into thin, slanted slices.<\/p>\n
Yield: 8 servings
\nCalories: 204
\nFat: 8g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
Marinade: 1 garlic clove, minced 1 T. canola oil 1 T. fresh lemon juice 1 tsp. Worcestershire sauce 1 tsp. soy sauce 1 tsp. wasabi paste (Japanese horseradish) or 2 tsp. prepared horseradish 1\/4 tsp. fresh ground pepper few drops liquid hot pepper sauce 2 pounds top round steak, cut 1-inch thick and trimmed of all fat In a shallow glass dish, combine marinade ingredients, mixing well. Using a sharp knife, score the steak in a diamond pattern, cutting about…<\/p>\n