Cook Time: 11 mins
Rest Time: 1 h
Total Time: 31 mins
Ingredients
- 4 beef, ribeye steak, cut 1 inch thick
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoon thyme, dried
- 2 teaspoon oregano, dried
- 1 1/2 teaspoon lemon-pepper seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper, black ground
- 1/2 teaspoon pepper, cayenne
- 4 medium pepper(s), green, bell, or red, yellow and/or orange, seeded and quartered
- 4 teaspoon oil, olive
- 2 tablespoon basil, fresh
- 2 tablespoon vinegar, balsamic
- 1 tablespoon oil, olive
Peppered Ribeye Steaks:
1. Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.
2. Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness [145°F] or 14 to 18 minutes for medium doneness [160°F].) Cut steaks into serving-size pieces. Serve with Grilled Peppers.
Grilled Peppers:
Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.
Nutritional Info (Per serving):
Calories: 291, Saturated Fat: 4g, Sodium: 573mg, Dietary Fiber: 2g, Total Fat: 13g, Carbs: 9g, Cholesterol: 67mg, Protein: 32g
Exchanges: Vegetable: 1.5, Lean Meat: 4, Fat: 0.5
Carb Choices: 0.5
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