YIELD Makes 4 servings
|2||tablespoons olive oil|
|1||to 2 teaspoons cracked pink or black peppercorns or freshly ground pepper|
|1||teaspoon minced garlic|
|1||teaspoon dried herbs, such as rosemary or parsley|
|4||boneless beef top loin (strip) or ribeye steaks (6 ounces each)|
- Combine oil, peppercorns, garlic and herbs in small bowl. Rub mixture on both sides of each steak. Cover and refrigerate.
- Prepare grill for direct cooking.
- Place steaks on grid over medium heat. Grill, uncovered, 10 to 12 minutes for medium-rare to medium or to desired doneness, turning occasionally. Season with salt after cooking.
This recipe appears in: Beef
|Serving Size:||1 steak|
|Saturated Fat||4 g|
|Total Fat||15 g|
|Calories from Fat||50 %|
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