Lemon-Soy-Marinated Sirloin Steak

Want to use a less tender cut? Marinate meat four hours or overnight to tenderize it.

PREP: 15 minutes plus marinating

GRILL: 12 to 15 minutes

MAKES: 6 main-dish servings

2 lemons

2 tablespoons soy sauce

1 tablespoon olive oil

1 clove garlic, crushed with garlic press

¼ teaspoon ground black pepper

¼ teaspoon ground red pepper (cayenne)

1 boneless beef top sirloin steak,

1 ¼ inches thick (about 1 ½ pounds)

2 tablespoons water

1. Remove 3 strips lemon peel (3" by 1" each) and squeeze 13 cup juice. In bowl, mix lemon peel and juice, soy sauce, oil, garlic, black pepper, and red pepper.

2. Pour marinade into large zip-tight plastic bag; add steak, turning to coat. Seal bag, pressing out excess air; refrigerate 30 minutes.

3. Prepare outdoor grill for direct grilling over medium heat. Remove steak from bag. Pour marinade into 1-quart saucepan, add water, and reserve.

4. Place steak on hot grill rack and cook 12 to 15 minutes for medium-rare or until desired doneness, turning once. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing.

5. Meanwhile, heat reserved marinade to boiling over high heat; boil 1 minute. To serve, thinly slice steak and serve with cooked marinade.

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EACH SERVING: About 265 calories, 24g protein, 2g carbohydrate, 18g total fat (7g saturated), 77mg cholesterol, 395mg sodium

IS THAT STEAK DONE YET?

You’ve got three options when it comes to determining the doneness of a steak.

1. Using an instant-read meat thermometer, check the steak’s internal temperature (see The Perfect Steak, ).

2. Cut a small slit in the meat near the bone or center of a boneless steak. Rare steak will be bright red in the center and pinkish toward the surface; medium-rare, very pink in the center and slightly brown toward the surface; medium, light pink in the center with a brown outer portion; and well done, brown throughout. (Unlike hamburgers, steak can safely be eaten rare or medium-rare.)

3. To test doneness without cutting, try the chef’s method: Compare the feel of the meat in the top center to the skin between the thumb and index finger when your hand is relaxed (hanging loosely), lightly fisted, and tightly clenched. A rare steak feels soft and spongy when pressed, similar to a relaxed hand. A medium-rare steak is springy to the touch, as on a loosely clenched hand. Medium steak feels firm, with minimal give, like a tight fist.