Lemon-Pepper Steaks

Lemon-Pepper Steaks

Butter, garlic and herbs bring out the best in beef steaks. They are simply done and simply satisfying.

Prep Time

05

Minutes

Total Time

20

Minutes

Makes

4

servings

4
beef sirloin or rib eye steaks, 1 inch thick (about 2 lb)
1/2
teaspoon garlic salt
1/4
cup butter or margarine, melted
2
tablespoons chopped fresh or 1 tablespoon dried basil leaves
2
teaspoons lemon-pepper seasoning
2
medium bell peppers (any color), cut lengthwise in half, seeded
  1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
  2. 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.
  3. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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
Serve with a mixed green salad and crusty rolls.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 330),
  • Total Fat 36g
    • (Saturated Fat 15g,
    • Trans Fat 2g),
  • Cholesterol 165mg;
  • Sodium 470mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 1g,
    • Sugars 1g),
  • Protein 45g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.