Jazz up ordinary beef with this lively marinade. The beef soaks up flavor for four or more hours, but then requires only minutes to cook and bring to the table.

Pineapple-Teriyaki Beef

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. Place 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