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Lemon-Oregano Rubbed Steaks

May 14, 2009
All materials courtesy of: The Beef Checkoff

Lemon-Oregano Rubbed Steaks

Makes about 3 tablespoons rub

2 pounds beef

Article Photos

tenderloin, top loin,

ribeye or

top sirloin steaks,

Fact Box

Steak Preparation

For naturally tender steaks, a simple rub using fresh herbs and garlic adds a depth of flavor. For less tender steaks, a basic marinade incorporating acidic ingredients tenderizes and adds flavor. Marinate the steaks at least six hours, but no more than 24 hours to help achieve perfect results.

Visit BeefItsWhatsForDinner.com for beef grilling guidelines, safety tips and additional recipes.

cut 1 inch thick

OR

2 pounds top blade

(flat iron) steaks

(about 8 ounces

each)

4 pounds T-bone or

porterhouse steaks,

Rub:

1/4 cup chopped fresh

oregano or

1 tablespoon

dried oregano leaves

1 tablespoon freshly

grated lemon peel

4 cloves garlic, minced

1 teaspoon pepper

Combine rub ingredients; press evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (1458F) to medium (1608F) doneness, turning occasionally.

Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.

 
 

 

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