Marinated BBQ Steak

Difficulty | Serves 6 | Book 4

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6 x 150g lean rump steaks

MARINADE
½ cup dry white wine
2 tablespoons no-added-salt tomato paste
3 tablespoons pad Thai paste (in jar)
3 teaspoons red curry paste (in jar)
1 teaspoon crushed garlic (in jar)
1 teaspoon crushed ginger (in jar)

Per serve
FatTotal8.3g
Saturated2.7g
Fibre0.3g
Protein30.7g
CarbsTotal4.4g
Sugar3.8g
Sodium329mg
Kilojoules962 (cals 230)
GI RatingToo Low in Carbs To Score a GI Rating

Method

  1. Trim fat from rump. Place steaks into a shallow container that has a lid.
  2. Marinade: Combine all marinade ingredients in a medium sized bowl then pour marinade over steaks. Place lid on and refrigerate.
  3. Turn steaks occasionally. Marinate steaks overnight if possible, or for at least 4 hours.
  4. When ready to cook, remove steak from marinade and either barbecue or grill to your liking. Pour remaining marinade over steaks while cooking.

NOTE: When barbecuing steak, turn meat only once to avoid drying out the meat.

Suitable to be frozen.

Dietitian's tip

Barbecuing the steak with this marinade produces a lean, low salt steak suitable for those with heart concerns.

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