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1/2 cup Japanese salad dressing
2 tbsp teriyaki
1 tbsp prepared horseradish, optional
2 tsp grated fresh ginger
1 garlic clove, minced
2 top sirloin steaks, about 750-g each and 1/2- to 1-in. thick
Oil grill and heat barbecue to medium-high. In a medium-size bowl, stir dressing with teriyaki, horseradish, ginger and garlic. Spoon half into a small bowl. Add steaks to dressing in medium-size bowl. Turn to evenly coat and rub into meat. If you have extra time, let stand 20 minutes.
Place steaks on grill. Barbecue, uncovered, 3 minutes. Brush with remaining dressing left in medium-size bowl, then turn over and continue grilling until meat gives slight resistance when pressed, 3 to 5 minutes, if steaks are about 3/4 inch (1.5 cm) thick and you like them medium-rare.
Remove to a cutting board and let stand 5 minutes. Thinly slice, then place on plates. Drizzle reserved dressing overtop. Great with grilled peppers and steamed bok choy.
Calories 398, Protein 51g, Carbohydrates 3.5g, Fat 18.3g, Fibre 0.1g, Sodium 646mg.
Bump up the flavour of Japanese salad dressing with a little horseradish and fresh ginger to splash over steaks.
Preheat grilling machine to medium-high. Place beef on grill. Discard any sauce leftover in bowl. Grill with lid closed until meat gives slight resistance when pressed, 3 to 6 minutes for medium-rare.