Tender Pepper-Rubbed Strip Steaks with Grilled Vegetable Trio
A peppery rub gives juicy Strip Steaks just the right amount of kick. Serve the steaks with grilled potatoes, onions and asparagus for a full meal.
-
45
min -
4
SERVINGS -
450
Cal -
48 g
Protein
Ingredients:
- 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
- 1 pound baby red-skinned potatoes, cut in half
- 3-1/2 ounces fresh pearl onions, unpeeled, cut in half
- 1 pound asparagus, trimmed
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Salt
Rub:
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon lemon peel
- 1/2 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)
Cooking:
-
Place potatoes in microwave-safe dish. Cover and microwave on HIGH 2-1/2 to 3 minutes or until crisp-tender. Let stand 5 minutes to cool slightly. Thread potato halves onto 10 to 12-inch metal skewers. Thread onion halves onto separate metal skewers.
-
Combine Rub ingredients; reserve 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks.
-
Place steaks on grid over medium, ash-covered coals; arrange potatoes, onions and asparagus around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes and onions 5 to 10 minutes (gas grill times remain the same) or until golden brown and tender; grill asparagus 6 to 10 minutes (covered, 8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.
Cook's Tip: To make asparagus spears easier to turn on the grill, thread them ladder-style onto two 10 to 12-inch metal skewers. Insert a skewer about 1 inch from each end of spear, leaving small space between spears. Use tongs to turn entire asparagus "ladder" for even cooking. -
Remove potatoes and onions from skewers; peel onions. Combine potatoes, onions, lemon juice, and oil in large bowl. Toss to coat. Season with salt, as desired.
-
Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.
Nutrition:
450 CALORIES
0 % *
5g SAT FAT
0 % DV **
48g PROTEIN
0 % DV
8.5 mg IRON
0 % DV
7.1 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 450 Calories; 135 Calories from fat; 15g Total Fat (5 g Saturated Fat; 0.5 g Monounsaturated Fat;) 130 mg Cholesterol; 100 mg Sodium; 29 g Total Carbohydrate; 4 g Dietary Fiber; 48 g Protein; 8.46 mg Iron; 1.18 mg Vitamin B6; 6.22 mcg Vitamin B12; 7.07 mg Zinc; 41.21 mcg Selenium; 124.87 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
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