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Grilled Herb Steaks

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Grilled Herb Steaks
  • Prep 20 min
  • Total 25 min
  • Servings 4
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Grill up tasty steaks in no time using Dijon, garlic and herbs.
Updated Jul 15, 2008

Ingredients

  • 1/4 cup Dijon mustard
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
  • 1 teaspoon coarsely ground pepper
  • 2 cloves garlic, finely chopped
  • 4 boneless beef top loin steaks, about 1 inch thick (about 1 lb)

Steps

  • 1
    In small bowl, mix mustard, rosemary, pepper and garlic. Cover and let stand 30 minutes if desired.
  • 2
    Heat gas or charcoal grill. Spread mustard mixture on both sides of beef.
  • 3
    Carefully brush grill rack with vegetable oil. Place beef on grill over medium heat. Cook uncovered 1 minute on each side to seal in juices. Cover grill; cook 8 to 9 minutes longer for medium doneness, turning once.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

170 Calories, 5g Total Fat, 30g Protein, 2g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
410mg
17%
Potassium
320mg
9%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
30g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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