Garden Herb Strip Steaks
A simple fresh herb rub—made with thyme, oregano, lemon and garlic—adds big flavor to top loin beef steak.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
2 beef Strip Steaks Boneless, cut 1-inch thick (about 10 ounces each)
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
2 teaspoons freshly grated lemon peel
3 cloves garlic, chopped
1/4 teaspoon ground pepper
- Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes for medium rare (145°F | 162.7°C) to medium (160°F | 71.1°C) doneness, turning occasionally.
- Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 219 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 84 mg cholesterol; 64 mg sodium; 1 g carbohydrate; 0.4 g fiber; 31 g protein; 8.9 mg niacin; 0.7 mg vitamin B6; 1.8 mcg vitamin B12; 2.2 mg iron; 36.2 mcg selenium; 5.8 mg zinc.
Recipe and photograph courtesy of The Beef Checkoff.