Tender Pepper-Rubbed Strip Steaks with Grilled Vegetable Trio

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Servings
   Serves 4

Prep Time
   20 minutes

Cook Time
   20 minutes

Cooking Methods
   Broiling
   Grilling

Beef Type
   Sirloin

Ingredients

• 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 oz. each)
• 1 lb. baby red-skinned potatoes, cut in half
• 3-1/2 oz. fresh pearl onions, unpeeled, cut in half
• 1 lb. asparagus, trimmed
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. olive oil
• Salt

Rub:

• 3 cloves garlic, minced
• 2 tsp. chopped fresh thyme
• 1 tsp. chopped fresh oregano
• 1 tsp. chopped fresh parsley
• 1/2 tsp. lemon peel
• 1/2 tsp. coarsely ground mixed peppercorns (black, white, green and pink)

Instructions

Place potatoes in microwave-safe dish.  Cover and microwave on HIGH 2-1/2 to 3 minutes or until crisp-tender.  Let stand 5 minutes to cool slightly.  Thread potato halves onto 10 to 12-inch metal skewers.  Thread onion halves onto separate metal skewers.

Combine Rub ingredients; reserve 2 tsp. for garnish.  Press remaining herb mixture evenly onto beef steaks.

Place steaks in center of grid over medium, ash-covered coals; arrange potatoes, onions and asparagus around steaks.  Grill steaks, uncovered, 15 to 18 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.  Grill potatoes and onions 5 to 10 minutes (gas grill times remain the same) or until golden brown and tender; grill asparagus 6 to 10 minutes (covered, 8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.

Remove potatoes and onions from skewers; peel onions.  Combine potatoes, onions, lemon juice, oil and lemon peel in large bowl.  Toss to coat.  Season with salt, as desired.

Carve steaks into slices.  Season with salt, as desired; sprinkle with reserved herb mixture.  Serve steaks with grilled vegetables.

Tips from Our Cook

To make asparagus spears easier to turn on the grill, thread them ladder-style onto two 10 to 12-inch metal skewers.  Insert a skewer about 1 inch from each end of spear, leaving small space between spears.  Use tongs to turn entire asparagus "ladder" for even cooking.

Nutritional Information

Nutrition informationper serving:  219 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 84 mg cholesterol; 64 mg sodium; 1 g carbohydrate; 0.4 g fiber; 31 g protein; 8.9 mg niacin; 0.7 mg vitamin B6; 1.8 mcg vitamin B12; 22 mg iron; 36.2 mcg selenium; 5.8 mg zinc.