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Lemon-Oregano Rubbed Steaks
Description
Recipe courtesty of The Beef Checkoff / Sutter Home
Ingredients
2 pounds beef tenderloin, top loin, ribeye or top sirloin steaks, cut 1 inch thick
OR
2 pounds top blade (flat iron) steaks (about 8 ounces each)
OR
4 pounds T-bone or porterhouse steaks, cut 1 inch thick
Rub:
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves
1 tablespoon freshly grated lemon peel
4 cloves garlic, minced teaspoon pepper
Methods/steps
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 (145°F) to medium (160°F) 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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