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:

  1. 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.

  2. Combine Rub ingredients; reserve 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks.

  3. 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.
  4. 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.

  5. Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.

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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