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Grilled Lemon-Herb Steaks

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Grilled Lemon-Herb Steaks
  • Prep 15 min
  • Total 4 hr 31 min
  • Servings 4
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Looking for a twist to grilled beef steaks? Try this lemony herb version.
Updated Jul 22, 2008

Ingredients

  • 1/3 cup vegetable oil
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dry vermouth, dry white wine or Progresso™ beef flavored broth (from 32-oz carton)
  • 1 teaspoon chopped fresh sage leaves or 1/4 teaspoon crumbled dried sage leaves
  • 1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground pepper
  • 4 beef boneless top sirloin butt steaks
Make With
Make With
Progresso Broth

Steps

  • 1
    Mix all ingredients except beef steaks in shallow glass or plastic dish. Add beef; turn to coat with marinade. Cover and refrigerate at least 4 hours, turning beef occasionally.
  • 2
    Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Cover and grill beef 4 to 5 inches from medium heat 12 to 16 minutes for medium doneness, turning once.

Tips from the Betty Crocker Kitchens

  • tip 1
    One lemon will yield 2 to 3 tablespoons of lemon juice and 1 1/2 to 3 teaspoons of grated lemon peel. You can freeze extra lemon juice and peel separately for another use.
  • tip 2
    Grating the lemon peel is easier if it’s done before juicing the lemon.

Nutrition

290 Calories, 12 g Total Fat, 45 g Protein, 0g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
110
Total Fat
12 g
Saturated Fat
3 g
Cholesterol
120 mg
Sodium
160 mg
Potassium
640 mg
Total Carbohydrate
0g
Dietary Fiber
0g
Protein
45 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
22%
22%
Exchanges:
6 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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