Ginger Lime Beef Steak

Servings: 4

Recipe

Ingredients

2 beef bottom round (western griller) steaks, cut 1 inch thick (12 to 16 ounces each)
Salt
Pepper

Instructions

1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Just before grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate.
3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 15 minutes for medium rare doneness, turning once or twice. (Do not overcook.) Carve steak into thin slices; season with salt and pepper, as desired. Serve with salsa.

Meal Tips

To make the accompanying marinade and salsa, use the following ingredients:

Marinade:
1/3 cup fresh lime juice
3 tablespoons minced green onion
3 tablespoons water
1-1/2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1/2 teaspoon salt

Salsa:
2 cups finely diced fresh mango
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon minced fresh cilantro
1 tablespoon minced green onion
1 teaspoon minced fresh ginger
Salt and pepper 

 

Cook's Tip: Beef Bottom Round (Western Griller) Steaks are cut from the Beef Outside Round (Flat) (IMPS/NAMP 171B). Following the natural seam, the triangular shaped muscle is removed and is usually sold as pot roast. The remaining muscle is completely trimmed and then cut across the grain into 3/4, 1, or 1-1/4-inch thick steaks. These larger steaks are then cut in half for more manageable family-size steaks. Steaks cut 3/4 inch thick average 10 ounces. Steaks cut 1 inch thick average 12 to 16 ounces. Steaks cut 1-1/4 inches thick average 1-1/4 to 1-1/2 pounds.

Cook's Tip: Note: Beef Bottom Round (Western Griller) Steaks are cut from the Beef Outside Round (Flat) (IMPS/NAMP 171B). Following the natural seam, the triangular shaped muscle is removed and is usually sold as pot roast. The remaining muscle is completely trimmed and then cut across the grain into 3/4, 1, or 1-1/4-inch thick steaks. These larger steaks are then cut in half for more manageable family-size steaks. Steaks cut 3/4 inch thick average 10 ounces. Steaks cut 1 inch thick average 12 to 16 ounces. Steaks cut 1-1/4 inches thick average 1-1/4 to 1-1/2 pounds.