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Grilled Herb-Crusted Top Loin Steaks

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Grilled Herb-Crusted Top Loin Steaks
  • Prep 5 min
  • Total 0 min
  • Servings 2
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A blend of herbs creates a smoky, crunchy coating on grilled beef steaks.
Updated Nov 26, 2009

Ingredients

  • 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The herb mixture from this recipe can also be used to coat boneless chicken breasts or pork chops before grilling.
  • tip 2
    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

295 Calories, 12g Total Fat, 46g Protein, 1g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
24%
24%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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