Looking for a twist to grilled beef steaks? Try this lemony herb version.
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.
Grating the lemon peel is easier if it’s done before juicing the lemon.
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