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4
7 - 8 ounces boneless beef top loin (strip) steaks, cut 1 inch thick
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Peanut oil or canola oil
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1
teaspoon kosher salt
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1
teaspoon cracked black pepper
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1
recipe Toasted Garlic Butter (see recipe below)
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2
tablespoons snipped fresh parsley
1. Trim fat from steaks. Lightly brush steaks on all sides with oil. Sprinkle salt and pepper evenly over steaks; rub in with your fingers.
2. Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. (Allow 11 to 15 minutes for medium-rare doneness [145 degree F] or 14 to 18 minutes for medium doneness [160 degree F].)
3. To serve, drizzle steaks with Toasted Garlic Butter; sprinkle with snipped parsley. Makes 4 servings.
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4
large unpeeled cloves garlic
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1/2
cup butter
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1/4
teaspoon anchovy paste (optional)
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1
teaspoon Worcestershire sauce (optional)
In a small saucepan cook over medium-high heat for 5 to 7 minutes or until skins begin to brown, turning occasionally. Remove from heat; cool. When cloves are cool enough to handle, peel skin from cloves; discard skins. Return garlic to saucepan; add butter. Cook over low heat until butter melts, mashing garlic with a fork. If desired, stir in anchovy paste or Worcestershire sauce. Serve warm.
- Servings Per Recipe 4,
- Calories 634,
- Protein (gm) 57,
- Carbohydrate (gm) 1,
- Fat, total (gm) 43,
- Cholesterol (mg) 216,
- Saturated fat (gm) 22,
- Vitamin A (IU) 972,
- Vitamin C (mg) 4,
- Sodium (mg) 966,
- Calcium (DV %) 30,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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