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.

Jim Peterson
Recipe by Cooking Light August 2006

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Yield:
4 servings (serving size: 1 steak)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

354 calories; calories from fat 39%; fat 15.4g; saturated fat 6.2g; mono fat 6.6g; poly fat 0.6g; protein 49g; carbohydrates 1g; fiber 0.3g; cholesterol 155mg; iron 3.8mg; sodium 684mg; calcium 43mg.
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