Herb Crusted Grilled Steak
Inspired by In the Green Kitchen: Techniques to Learn by Heart
and topped with Garlicky Balsamic Glazed Mushrooms
Printable recipe
Prep time: 5 minutes
Grill time: 10 minutes
Serves 2
Ingredients:
2 strip loin steaks (we’re on South Beach Diet and this is a great lean, yet juicy cut)
Herb Crust:
¼ cup mixed fresh herbs, chopped – my choice: rosemary & thyme
2 large cloves garlic, peeled and finely chopped
1 tsp or so olive oil
Salt and freshly ground black pepper
Directions:
1. Combine the chopped herbs, garlic, olive oil, salt and pepper in a mortar & pestle or small bowl, and as Jamie Oliver would say, “Bash it about”, until it forms a fragrant paste. Rub into the steaks (both sides) and set aside while the grill is heating up.
2. Preheat your grill (lucky you if you have a BBQ) – I use my trusty Cuisinart Griddler, but any grill pan would work too. If you’ve refrigerated your steaks, they should come to room temperature before adding the herb crust and grilling (at least 30 minutes).
3. Grill over high heat (sear on Griddler) for 3 minutes per side. Lower the heat to medium high (shift around on a charcoal BBQ or lower temperature on a gas grill) and cook for another 2-3 minutes per side – or done to your likeness.
4. Remove from heat and cover with foil to “rest” for five minutes before serving.
Inspired by In the Green Kitchen: Techniques to Learn by Heart
and topped with Garlicky Balsamic Glazed Mushrooms Printable recipe
Prep time: 5 minutes
Grill time: 10 minutes
Serves 2
Ingredients:
2 strip loin steaks (we’re on South Beach Diet and this is a great lean, yet juicy cut)
Herb Crust:
¼ cup mixed fresh herbs, chopped – my choice: rosemary & thyme
2 large cloves garlic, peeled and finely chopped
1 tsp or so olive oil
Salt and freshly ground black pepper
Directions:
1. Combine the chopped herbs, garlic, olive oil, salt and pepper in a mortar & pestle or small bowl, and as Jamie Oliver would say, “Bash it about”, until it forms a fragrant paste. Rub into the steaks (both sides) and set aside while the grill is heating up.
2. Preheat your grill (lucky you if you have a BBQ) – I use my trusty Cuisinart Griddler, but any grill pan would work too. If you’ve refrigerated your steaks, they should come to room temperature before adding the herb crust and grilling (at least 30 minutes).
3. Grill over high heat (sear on Griddler) for 3 minutes per side. Lower the heat to medium high (shift around on a charcoal BBQ or lower temperature on a gas grill) and cook for another 2-3 minutes per side – or done to your likeness.
4. Remove from heat and cover with foil to “rest” for five minutes before serving.
No comments:
Post a Comment