Steak with Ginger Plum Barbecue Sauce ~My Beef Recipe Grilling Experience~

I was invited to be a part of The Texas Beef Council's Beef Recipe Grilling Experience. The hardest part of the whole experience was trying to decide on which Original Beef Recipe I wanted to make. There were so many great choices it was so hard to just settle on one without changing my mind a time or two. 

My recipe choice for the Texas Beef Councils Grilling Recipe Experience is Grilled Steak with Ginger Plum Barbecue Sauce. I have a love for Asian cuisine so my eye kept going back to the steak with ginger plum sauce. It looked so good and I love Jasmine Rice. 

The marinade called for some tasty ingredients, plum sauce, ginger (oh how I love the fragrant smell of ginger), brown sugar, lemon juice, ketchup, soy sauce and garlic. How could you go wrong with that list of ingredients.

The marinade was quick to throw together and had a awesome amount of time to marinate. I just knew the flavor in the meat would just intensify after marinating for 6 hours. After we grilled the meat it was very tender and easy to slice, the veggies were crisp and the end result after plating this dish was fantastic. 

I loved the sauce to me it was more like a glaze which made it that much better. I highly recommend this beef dish or any other recipe choices they have listed. Here is a quick reference link to all the recipes on the Texas Beef Councils Recipe Grilling Experience.

Grilled Steak with Mango Salsa
Caesar Salad Beef Burger on Garlic Crostini
Moroccan Style Beef Kabobs with Spiced Bulgar
Sweet Hawaiian Mini Burgers

Tossing the marinade ingredients together.

the marinade smelled so good.

Placed the meat and the marinade in a large gallon size zip lock bag. Place in the refrigerator and marinade for a minimum of 6 hours or overnight at the longest. The longer it sits the better.

removing strings from pea pods.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling. Remove; keep warm.

While your steaks are cooking start preparing the jasmine rice.

Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry 2 minutes. Place remaining marinade (that you had set aside earlier) in small saucepan; heat until warm.

Carve steak into thin slices. Season with salt and black pepper, as desired. Serve with steak, vegetables and rice. Garnish with cilantro, if desired.

Steak with Ginger Plum Barbecue Sauce 

1 - 1 lb beef top round steak, cut 3/4 inch thick

or use your favorite cut of meat

1 - tablespoon vegetable oil

2 - cups thinly sliced carrots

3 - cups fresh pea pods, strings removed

1 - clove garlic, minced

salt and black pepper

3 - cups hot cooked jasmine rice, prepared without butter or salt

chopped fresh cilantro

Marinade 

1/2 - cup prepared plum sauce

2 - tablespoon minced fresh ginger

2 - tablespoon fresh lemon juice

2 - tablespoon soy sauce

2 - tablespoon ketchup

1 - tablespoon minced garlic

1 - tablespoon brown sugar

1/4 - teaspoon ground red pepper

Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long or overnight, turning occasionally. 

Cover and reserve remaining marinade in refrigerator. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. 

Grill  uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling. Remove; keep warm. 

Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry 2 minutes. Carve steak into thin slices. Season with salt and black pepper, as desired. 

Place remaining marinade in small saucepan; heat until warm. Serve with steak, vegetables and rice. Garnish with cilantro, if desired.

To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare doneness, turning once. To easily remove pea pod strings, slightly cut corner of pod with pairing knife and peel back string.

Disclosure: This post was written for the Texas Beef Council as part of their Grilling Experience. I was provided with a gift card to purchase ingredients for this recipe.