Grilled Herb-Crusted Top Loin Steaks

Grilled Herb-Crusted Top Loin Steaks

A blend of herbs creates a smoky, crunchy coating on grilled beef steaks.

Prep Time

05

Minutes

Total Time

00

Minutes

Makes

2 to 4

servings

1
tablespoon olive or vegetable oil
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
2
cloves garlic, finely chopped
2
beef boneless top loin steaks, 1 inch thick (about 1 pound)
  1. 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.
  2. 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.
Makes 2 to 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
The herb mixture from this recipe can also be used to coat boneless chicken breasts or pork chops before grilling.
Did You Know
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:

1 Serving (1 Serving)
  • Calories 295
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 3g,),
  • Cholesterol 120mg;
  • Sodium 90mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
  • Protein 46g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.