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Italian-Style Grilled Steak

Yield 4 servings (serving size: 3 ounces steak, 1 cup pasta, and 1 teaspoon oil)
Drizzling the cooked steak with olive oil is a traditional finishing touch, so this dish calls for your best-quality oil. Freeze the beef for 10 to 15 minutes to make it easier to slice. Garnish with fresh rosemary or thyme sprigs.

Ingredients

  • 1 (1-pound) beef rib-eye steak, trimmed
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 cups hot cooked spaghetti (about 4 ounces uncooked pasta)
  • 4 teaspoons extravirgin olive oil

Nutrition Information

  • calories 489
  • caloriesfromfat 41 %
  • fat 22.2 g
  • satfat 7.3 g
  • monofat 10.5 g
  • polyfat 1.4 g
  • protein 36.6 g
  • carbohydrate 33.8 g
  • fiber 1.7 g
  • cholesterol 126 mg
  • iron 3.8 mg
  • sodium 300 mg
  • calcium 37 mg

How to Make It

  1. Cut beef across grain into 1/4-inch-thick slices. Combine beef, rosemary, thyme, lemon juice, and garlic in a large zip-top plastic bag; seal. Marinate beef in refrigerator 1 hour, turning occasionally.

  2. Prepare grill.

  3. Remove beef from bag, discarding marinade. Sprinkle beef with salt and pepper. Place beef on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Serve with pasta. Drizzle oil over beef and pasta.