Butter, garlic and herbs bring out the best in beef steaks. They are simply done and simply satisfying.
beef sirloin or rib eye steaks, 1 inch thick (about 2 lb)
teaspoon garlic salt
cup butter or margarine, melted
tablespoons chopped fresh or 1 tablespoon dried basil leaves
teaspoons lemon-pepper seasoning
medium bell peppers (any color), cut lengthwise in half, seeded
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Trim fat on beef steaks to 1/2-inch thickness if necessary. Sprinkle garlic salt over beef. In small bowl, mix butter, basil and lemon-pepper seasoning; brush over beef and bell pepper halves.
Cover and grill beef and bell peppers over medium heat 12 to 16 minutes, turning once, for medium beef doneness. Brush tops of steaks with butter mixture. Cut bell peppers into strips; serve over beef.
One of the best ways to keep steaks moist and juicy is to make sure the grill is hot before adding the steaks. A hot grill quickly sears the outside of the meat and seals in the juices.
Serve with a mixed green salad and crusty rolls.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.