Lemon-Oregano Steak Rub
Courtesy of The Beef Checkoff
Servings: 8
Prep Time: 5 Min.
Cook Time: 20 Min.
Prep Time: 5 Min.
Cook Time: 20 Min.
What you need:
* 2 lb. beef tenderloin, top loin, ribeye, Petite steaks or top sirloin steaks, cut 1-in. thick or 2 lb. top blade (flat iron) steaks (about 8 oz. each) or 4 lbs. T-bone or porterhouse steaks, cut 1-in. thick
* salt and pepper
Rub:
* 1/4 c. chopped fresh oregano or 1 Tbsp. dried oregano leaves
* 1 Tbsp. freshly grated lemon peel
* 4 cloves garlic, minced
* 1 tsp. pepper
* salt and pepper
Rub:
* 1/4 c. chopped fresh oregano or 1 Tbsp. dried oregano leaves
* 1 Tbsp. freshly grated lemon peel
* 4 cloves garlic, minced
* 1 tsp. pepper
What to do:
1. Combine Rub ingredients; press evenly onto beef steaks.
2. 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 (145°F) to medium (160°F) doneness, turning occasionally.
3. 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.
* Makes about 3 Tbsp. rub
* Recipe Courtesy of The Beef Checkoff
2. 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 (145°F) to medium (160°F) doneness, turning occasionally.
3. 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.
* Makes about 3 Tbsp. rub
* Recipe Courtesy of The Beef Checkoff