Ingredients:
- 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)
Marinade & Dressing:
- 3 tablespoons fresh lime
- 2 tablespoons honey
- 2 tablespoons reduced-sodium soy sauce plus additional for serving (optional)
- 2 tablespoons vegetable oil
- 1 teaspoon mirin (rice wine)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon five spice powder
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon garlic powder
Salad:
- 2 cups cooked Chinese black rice
- 3/4 cup chopped red bell pepper
- 3/4 cup frozen shelled edamame, thawed
- 1/4 cup sliced green onions
- 1/4 cups toasted sliced almonds
- 2 tablespoons chopped fresh mint
Cooking:
- Combine Marinade & Dressing ingredients in medium bowl. Place beef Steak and 1/3 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Reserve remaining marinade for dressing.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium-rare (145ºF) to medium (160°F) doneness, turning occasionally.
- Meanwhile, combine rice, bell pepper, edamame and green onion in large bowl. Add reserved dressing; toss to coat evenly.
- Carve steak into slices. Serve beef with rice mixture. Sprinkle with almonds and chopped mint. Season with additional soy sauce, if desired.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.