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.
Cook Time: 45 Minutes
Servings: 4
Ingredients: 13
Ingredients
Rub:
Preparation
-
Step 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.
-
Step 2
Combine Rub ingredients; reserve 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks.
-
Step 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.
Cooking 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.
-
Step 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.
-
Step 5
Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.
Nutrition Information
450 Calories
5g SAT FAT
48g PROTEIN
8.46 mg IRON
7.07 mg ZINC
* 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
