Nothing whets the appetite
like the smell of beef cooking on the grill! Come on, it's summertime!
Get that grill out, invite some friends over and enjoy yourselves
while the sun is shining!
Grilled Lemon-Thyme
Beef Steaks
- 4 well-trimmed boneless
beef top loin (strip) or ribeye steaks, cut 1-inch thick (about
2 1/2 to 3 pounds)
3 tablespoons chopped fresh thyme (tarragon would be nice, too!)
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt
- Combine seasoning ingredients;
press evenly onto beef steaks.
- Place steaks on grid over
medium, ash-covered coals. Grill top loin steaks, uncovered,
15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium
rare to medium doneness, turning occasionally.
Makes 4 servings.
Nutrition information per
serving, using top loin: 482 calories; 61 g protein; 3 g carbohydrate;
23 g fat; 732 mg sodium; 162 mg cholesterol; 11.4 mg niacin;
1.0 mg vitamin B6; 4.3 mcg vitamin B12; 6.0 mg iron; 11.2 mg
zinc.
Recipe and photograph provided
courtesy of the Beef Industry Council.
