Serves: 4
Total Calories: 187
1. In a small bowl, mix soy sauce, sesame seeds, oil, brown sugar, onion, ginger, dry mustard and garlic. Pour into a large reclosable plastic bag or a shallow baking dish.
2. Trim fat and slash edges of remaining fat at 1-inch intervals. Place meat in marinade, turning to coat. Close bag or cover baking dish. Refrigerate at least 4 or up to 24 hours, turning steak over occasionally.
3. Bell: Spray broiler pan with non-stick cooking spray or brush with oil. Remove meat from marinade and place on broiler pan, reserving marinade. Broil 4 inches from heat source for 10 minutes, basting often. Turn meat over with tongs and broil 8 minutes longer for rare to medium, 10 to 12 minutes for well done.
This Chuck Steak Teriyaki recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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