Weeknight Beef Tri-Tip Steak Dinner

1. Combine Worcestershire sauce, sugar, ginger root, garlic and sesame oil in large sealable freezer bag.
2. Pierce steak all over with fork and place in marinade, turning to coat well. Seal bag and refrigerate for 10 to 15 minutes or up to 30 minutes.
3. Pat steak dry with paper toweling. Grill over medium-high heat 6 to 7 minutes per side for medium. Serve with Garlic Smashed Potatoes.

• Garlic Smashed Potatoes: Boil scrubbed 3-inch (8 cm) new potatoes until just tender. Drain and cool slightly. Flatten each potato slightly with your hand, keeping potatoes intact. Brush generously with your favourite salad dressing and season with some minced garlic, salt and pepper. Grill about 3 minutes per side or until crispy and browned.

BIG Basted Beef Medallions

Think thick. Use a thick cut steak such as individually-sized Beef Medallions for the best beef on the grill. Both Grilling and Marinating Beef Medallion varieties are available. The leanest options include: Top Sirloin, Sirloin, Inside and Outside Round and Cross Rib.

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Easy Asian Grilled Beef Steak

If using Marinating Steak or Medallions such as Inside Round Marinating Medallions, pierce meat all over with a fork before marinating, and marinate for 4 to 12 hours.

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Strip Loin Steak with Sautéed Mushrooms

Carve grilled steaks into thin slices to pass and share at the table. This platter presentation lets you choose just how much you want. Only 144 calories per serving. WOW!

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