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Peppercorn Steaks

Peppercorn Steaks

Peppercorn Steaks

Yield

Makes 4 servings

Ingredients

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)
1/4 teaspoon salt

Preparation

  1. Combine oil, peppercorns, garlic and herbs in small bowl. Rub mixture on both sides of each steak. Cover and refrigerate.
  2. Prepare grill for direct cooking.
  3. 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.

Nutritional Information

Serving Size: 1 steak
Calories 272
Calories from Fat 50 %
Total Fat 15 g
Saturated Fat 4 g
Cholesterol 96 mg
Carbohydrate 1 g
Fiber <1 g
Protein 33 g
Sodium 219 mg

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