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Tender Pepper Rubbed Strip Steaks with Grilled Vegetable Trio

A peppery rub gives juicy Strip Steaks just the right amount of kick. Serve the steaks with grilled potatoes, onions and asparagus for a full meal.

Customer Rating: 3.5

2 Ratings 0 Comments

Yield: 4 servings

Preparation Time: and Total Time: 45 min

Ingredients

2 beef strip steaks boneless, cut 1 inch thick (about 10 ounces each)

1 pound baby red skinned potatoes, cut in half

3 1/2 ounces fresh pearl onions, unpeeled, cut in half

1 pound asparagus, trimmed

2 Tablespoons fresh lemon juice

1 Tablespoon olive oil

salt

Rub:

3 cloves garlic, minced

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh parsley

1/2 teaspoon lemon peel

1/2 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)

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Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 450

Calories From Fat: 135

Total Fat: 15g

Saturated Fat: 5g

Cholesterol: 130mg

Sodium: 100mg

Total Carbohydrates: 29g

Dietary Fiber: 4g

Protein: 48g

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Place potatoes in microwave-safe dish. Cover and microwave on HIGH 2-1/2 to 3 minutes or until crisp-tender. Let stand 5 minutes to cool slightly. Thread potato halves onto 10 to 12-inch metal skewers. Thread onion halves onto separate metal skewers.

Combine Rub ingredients; reserve 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals; arrange potatoes, onions and asparagus around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Grill potatoes and onions 5 to 10 minutes (gas grill times remain the same) or until golden brown and tender; grill asparagus 6 to 10 minutes (covered, 8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.

Cook's Tip: To make asparagus spears easier to turn on the grill, thread them ladder-style onto two 10 to 12-inch metal skewers. Insert a skewer about 1 inch from each end of spear, leaving small space between spears. Use tongs to turn entire asparagus "ladder" for even cooking.

Remove potatoes and onions from skewers; peel onions. Combine potatoes, onions, lemon juice, and oil in large bowl. Toss to coat. Season with salt, as desired.

Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.

SAFE HANDLING TIPS:
Wash hands with soap and water before cooking and always after touching raw meat.

Separate raw meat from other foods.

Wash all cutting boards, utensils, and dishes after touching raw meat.

Do not reuse marinades used on raw foods.

Wash all produce prior to use.

Cook beef until temperature reaches 145 degrees F for medium rare steaks and roasts 160 degrees F for ground beef.

Refrigerate food promptly.

Please note that some ingredients and brands may not be available in every store.

This recipe and image courtesy of www.beefitswhatsfordinner.com

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