Peppery Parsley Rub For Tender Steaks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 1 | Servings | |
INGREDIENTS
| 6 | T | FINELY CHOPPED ITALIAN |
| PARSLEY | ||
| 4 | CLOVES GARLIC, PEELED AND | |
| MINCED ABOUT 4 TSP | ||
| 1 | T | OR MORE IF DESIRED WHOLE |
| BLACK PEPPERCORNS | ||
| CRUSHED | ||
| 2 | T | OLIVE OIL |
| 2 | t | DRIED BASIL |
| 2 | t | GRATED LEMON PEEL |
| 4 | TENDER BEEF STEAKS, 6 TO 8 | |
| OZ EACH CUT 1 INCH THICK | ||
| AND TRIMMED OF FAT | ||
| 1/4 | t | SALT OR TO TASTE |
INSTRUCTIONS
IN THE FOLLOWING RECIPE, 1 TABLESPOON OF CRUSHED BLACK PEPPERCORNS GIVES A SUBTLE PEPPERY FLAVOR. TO KICK UP THE HEAT, USE 1 1/2 TO 2 TABLESPOONS. PREP TIME: 15 MINUTES GRILLING TIME: 14 MIUTES YIELD: 4 SERVINGS IN A SMALL MIXING BOWL, COMBINE THE PARSLEY, GARLIC, CRUSHED PEPPERCORNS, OLIVE OIL, DRIED ASIL AND LEMON PEEL. RUB THE MIXTURE GENEROUSLY ON BOTH SIDES OF THE STEAKS. WRAP THE STEAKS IN PLASTIC AND REFRIGERATE FOR 30 MINUTES OR UNTIL READY TO GRILL. PREPARE A MEDIUM FIRE IN A CHARCOAL OR GAS GRILL. REMOVE THE STEAKS FROM THE REFRIGERATOR AND SPRINKLE THEM WITH SALT. PLACE ON AN OILED GRID, DIRECTLY OVER THE HEAT. GRILL, UNCOVERED, FOR ABOUT 14 MINUTES FOR MEDIUM RARE, OR UNTIL DESIRED DONENESS, TURNING EVERY 4 TO 5 MINUTES. CARVE THE STEAK ACROSS THE GRAIN INTO THIN SLICES. SEASON WITH ADDITIONAL SALT (IF DESIRED). Posted to bbq-digest by LTag106981@aol.com on Jun 19, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 394
Calories From Fat: 251
Total Fat: 28.4g
Cholesterol: 0mg
Sodium: 1178.9mg
Potassium: 1419.5mg
Carbohydrates: 35.4g
Fiber: 9.9g
Sugar: <1g
Protein: 8.2g