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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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

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  • 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.

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  • To serve slice steaks across the grain. Serve with sweet pepper rings. Makes 6 servings.

Nutrition Facts

307 calories; 19 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 77 mg cholesterol; 313 mg sodium. 520 mg potassium; 3 g carbohydrates; 1 g fiber; 2 g sugar; 29 g protein; 1701 IU vitamin a; 81 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 3 mcg vitamin b12; 20 mg calcium; 3 mg iron;

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