This is a meal for the grill and perfect for the Labor Day weekend. Fresh ginger, soy sauce, mustard and garlic give this grilled steak a hint of Asian influences. Add corn on the cob to the grates while steak cooks.
Open a bag of salad and add tomatoes. Serve with dressing to complete this summertime meal.
GINGER- MUSTARD GLAZED STEAK
2 tablespoons Dijon mustard
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
1 tablespoon reduced-sodium soy sauce
¾ pound strip steak
Olive oil spray
Heat the grill. Mix the mustard, ginger, garlic and soy sauce together in a small bowl and set aside. Remove visible fat from steak. Spray both sides of the steak with olive oil spray. Place on hot grill about 5 inches from the heat. Grill 3 minutes. Turn and spread the glaze over the cooked side of the streak. Close the grill lid or lightly cover the steak with foil. Grill 5 more minutes. A meat thermometer should read 125 degrees for rare, 145 degrees for medium rare, 170 degrees for well done. Remove steak from grill and let rest 5 minutes. Slice and serve.
PER SERVING: 235 calories (28 percent from fat), 7.3 g fat (1.9 g saturated, 3.4 g monounsaturated), 96 mg cholesterol, 40.7 g protein, 3.2 g carbohydrates, 0.8 g fiber, 519 mg sodium.
GRILLED CORN ON THE COB
4 10-inch squares of aluminum foil
4 medium ears corn, shucked
1½ tablespoons butter
Salt and freshly ground black pepper
Place each ear on a piece of foil. Spread butter over corn. Wrap foil around corn. Place on same grill used for steak for 10 minutes. Turn and grill 5 minutes. Sprinkle corn with salt and pepper to taste.
PER SERVING: 231 calories (42 percent from fat), 10.8 g fat (5.7 g saturated, 3.1 g monounsaturated), 23 mg cholesterol, 5.9 g protein, 34.3 g carbohydrates, 4.8 g fiber, 116 mg sodium.