Grilled Sirloin with Honey-Mustard Marinade

Preparation

1. Step 1

   In a large glass casserole dish, whisk together the marinade ingredients until well blended. Reserve 1/4 cup marinade in a small nonmetallic container. Add the steak to the remaining marinade, turning to coat. Cover the casserole dish and small container and refrigerate for 24 to 48 hours, turning the steak occasionally.

   Step 2

   Lightly spray a grill rack with cooking spray. Preheat the grill and grill rack on medium high.

   Step 3

   Drain the steak, discarding the marinade in the casserole dish.

   Step 4

   Cook the steak, covered, for 5 minutes. Turn over. Baste with 2 tablespoons reserved marinade. Cook for 5 minutes. Turn over. Using a clean basting brush, baste with the remaining marinade. Cook for 5 minutes, or until the desired doneness. Let stand for 10 minutes for easier slicing. Cut diagonally into strips.

   Step 5

   Refrigerate half the steak (about 12 ounces) in an airtight container for use in Beef and Caramelized Onion on Hot French Bread. Serve the remaining steak.

2. Cook’s Tip

   Step 6

   Freeze 1/4 cup marinade in one airtight freezer container and the steak and remaining marinade in another airtight freezer container. The time it takes to freeze and thaw is the marinating time.

3. nutrition information

   Step 7

   (Per Serving)

   Step 8

   Calories: 173

   Step 9

   Total Fat: 6.0g

   Step 10

   Saturated: 2.5g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 3.0g

   Step 14

   Cholesterol: 61mg

   Step 15

   Sodium: 167mg

   Step 16

   Carbohydrates: 4g

   Step 17

   Fiber: 0g

   Step 18

   Sugars: 4g

   Step 19

   Protein: 25g

   Step 20

   Dietary Exchanges

   Step 21

   3 Lean Meat