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Three-Herb Steaks

Cuts other than strip steaks will benefit from this seasoning. Rub the mixture on T-bone or sirloin steaks too.

3.5 by 3 people
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  • Makes: 6 servings
  • Prep: 20 mins
  • Chill: 1 hr
  • Grill: 15 mins

Three-Herb Steaks



  1. In a bowl combine parsley, 1/4 cup olive oil, basil, oregano, cracked black pepper and 1/2 teaspoon salt. Trim fat from meat. Rub half the mixture on both sides of steaks. Cover; refrigerate steaks 1 hour. Meanwhile, brush pepper rings with 1 tablespoon olive oil. Season lightly with salt and pepper
  2. For a charcoal grill, grill steaks on the rack of an uncovered grill to desired doneness, turning once. (Allow 15 to 19 minutes for medium-rare (145 degrees F) or 18 to 23 minutes for medium (160 degrees F)). Grill pepper rings next to the steaks the last 8 to 10 minutes of grilling, or until peppers are tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover and let stand for 10 minutes.
  3. To serve slice steaks across the grain. Serve with sweet pepper rings. Makes 6 servings.

Nutrition Facts (Three-Herb Steaks)

    Per serving:
  • 307 kcal cal.,
  • 19 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 77 mg chol.,
  • 313 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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