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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 39%
  • Fat: 15.4g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 49g
  • Carbohydrate: 1g
  • Fiber: 0.3g
  • Cholesterol: 155mg
  • Iron: 3.8mg
  • Sodium: 684mg
  • Calcium: 43mg

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

  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.
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