1 2-pound boneless beef top round steak, cut 1-1/2-inches thick
1 (8-ounce) can crushed pineapple (juice pack)
2 tablespoons finely chopped green onion
2 tablespoons reduced-sodium teriyaki sauce
1 teaspoon bottled minced garlic
1 teaspoon 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.
Makes 6 to 8 servings.
Dietary Exchanges: 1/2 fruit, 4 very lean meat.
Nutritional facts per serving: calories: 186, total fat: 4g, saturated fat: 1g, cholesterol: 62mg, sodium: 183mg, carbohydrate: 7g, fiber: 0g, protein: 29g