“Oriental meets Mediterranean in this flavorful, sweet-and- spicy marinade from Sarah Vasques of Milford, New Hampshire.”

“Oriental meets Mediterranean in this flavorful, sweet-and- spicy marinade from Sarah Vasques of Milford, New Hampshire. The blend of honey and soy sauce really works well with the olive oil and balsamic vinegar, she notes. Her marinade is also great when grilling New York strip steaks.” – AllRecipes.com

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 Min
Servings: 2

1/4 cup honey
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, peeled
1/4 teaspoon coarsely ground pepper
2 (5 ounce) boneless beef sirloin steaks
3 green onions, sliced

In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended.
Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions.
Seal bag and turn to coat; refrigerate for at least 1-2 hours.
Cover and refrigerate remaining marinade for basting.
Coat grill rack with nonstick cooking spray before starting the grill.
Drain and discard marinade.
Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F), basting occasionally with reserved marinade.

Nutritional Information
1 steak equals 287 calories, 12 g fat (3 g saturated fat), 63 mg cholesterol, 506 mg sodium, 21 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat.