Grilled Herb 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.

Yield:

4 servings (serving size: 1 steak)

Recipe from

Nutritional 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

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

Preparation

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.

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

Prepare grill.

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.

Note:

Jim Peterson,

August 2006