Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2007

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Recipe Summary

Yield:
4 servings (serving size: 3 ounces steak, 1 cup pasta, and 1 teaspoon oil)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Prepare grill.

  • 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.

Nutrition Facts

489 calories; calories from fat 41%; fat 22.2g; saturated fat 7.3g; mono fat 10.5g; poly fat 1.4g; protein 36.6g; carbohydrates 33.8g; fiber 1.7g; cholesterol 126mg; iron 3.8mg; sodium 300mg; calcium 37mg.
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