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Grilled Herb Steak

Yield 4 servings (serving size: 1 steak)
Five different herbs lend the grilled steak bright, fresh flavor. Experiment with your own blends. For lighter flavor, refrigerate the herb-rubbed steaks for only two hours before cooking.

Ingredients

  • 2 tablespoons fresh thyme leaves, minced
  • 1 tablespoon fresh oregano leaves, minced
  • 1 teaspoon fresh rosemary leaves, minced
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried lavender buds
  • 1 large garlic clove, minced
  • 4 (8-ounce) ribeye steaks
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 354
  • caloriesfromfat 39 %
  • fat 15.4 g
  • satfat 6.2 g
  • monofat 6.6 g
  • polyfat 0.6 g
  • protein 49 g
  • carbohydrate 1 g
  • fiber 0.3 g
  • cholesterol 155 mg
  • iron 3.8 mg
  • sodium 684 mg
  • calcium 43 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl. Rub both sides of steaks with herb mixture. Place steaks in a shallow dish; cover and refrigerate 4 hours.

  2. Remove steaks from refrigerator. Sprinkle both sides of steaks with salt and pepper; let stand at room temperature 20 minutes.

  3. Prepare grill.

  4. Place steaks on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Remove from grill. Cover steaks loosely with foil; let stand for 5 minutes.