A blend of herbs creates a smoky, crunchy coating on grilled beef steaks.
tablespoon olive or vegetable oil
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
cloves garlic, finely chopped
beef boneless top loin steaks, 1 inch thick (about 1 pound)
Mix all ingredients except beef in small bowl. Rub and press mixture into all surfaces of beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Heat coals or gas grill for direct heat. Grill beef uncovered 4 to 5 inches from medium heat 1 minute on each side to seal in juices. Cover and grill 6 to 10 minutes longer for medium doneness, turning once.
The herb mixture from this recipe can also be used to coat boneless chicken breasts or pork chops before grilling.
Top loin is one of the lower-fat cuts of meat. Other "skinny" cuts include eye round, top round, round tip, tenderloin and sirloin.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.