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