Italian-Style Grilled Steak

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.

Yield: 4 servings (serving size: 3 ounces steak, 1 cup pasta, and 1 teaspoon oil)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 489
  • Calories from fat: 41%
  • Fat: 22.2g
  • Saturated fat: 7.3g
  • Monounsaturated fat: 10.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 36.6g
  • Carbohydrate: 33.8g
  • Fiber: 1.7g
  • Cholesterol: 126mg
  • Iron: 3.8mg
  • Sodium: 300mg
  • Calcium: 37mg

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

Preparation

  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.
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Italian-Style Grilled Steak Recipe at a Glance
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