Ginger-Maple Steak with Napa Cabbage and Grilled Onions

Recipe courtesy of The Beef Checkoff.

Tip: This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12.

Recipe Ingredients:

Ginger-Maple Marinade and Dressing:
1/2 cup low sodium soy sauce
1/3 cup pure maple syrup
1/4 cup lemon juice
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 1/2 teaspoons minced fresh garlic
1 1/2 teaspoons chili to garlic paste

2 boneless beef top loin (strip) steaks, cut 1-inch thick (about 10 ounces each)
1/4 teaspoon ground black pepper
1 large red onion, cut into 1/2-inch thick slices
4 cups thinly sliced Napa cabbage

Cooking Directions:

1. For Ginger-Maple Marinade and Dressing: Whisk marinade ingredients in medium bowl.
2. Place beef steaks and 1/2 cup marinade in food to safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
3. Remove steaks from marinade; discard marinade.
4. Sprinkle steaks with pepper. Place steaks in center of grid over medium, ash-covered coals; arrange onion around steaks.
5. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.
6. Grill onions 15 to 20 minutes or until tender, turning occasionally.
7. Carve steaks into slices. Cut onion slices into quarters.
8. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl.
9. Arrange beef on cabbage mixture. Drizzle with some of remaining dressing. Pass remaining dressing.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 166; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 35mg; Total Carbs: 11g; Fiber: 1g; Protein: 17g; Sodium: 501mg.

Recipe and photograph courtesy of The Beef Checkoff.