Grilled Lemon-Herb Steaks

Name: Grilled Lemon-Herb Steaks
Prep time: 4 h 31 min
Cook time: 4 h 31 min
Total time: 4 h 31 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp dry vermouth, dry white wine or Progresso® beef flavored broth (from 32-oz carton); 4 beef boneless top sirloin butt steaks; 1 teaspoon chopped fresh sage leaves or 1/4 teaspoon crumbled dried sage leaves; 0 teaspoons coarse ground pepper; 2 Tbsps fresh lemon juice; 1 teaspoons grated lemon peel; 1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves; 1 teaspoons salt; 79 milliliters vegetable oil

Grilled Lemon-Herb Steaks might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 447 calories, 50g of protein, and 26g of fat per serving. Head to the store and pick up beef broth, lemon juice, coarse ground pepper, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 4 hours and 31 minutes.

Instructions

Mix all ingredients except beef steaks in shallow glass or plastic dish.

Ingredients you will need

Steak

Beef

Add beef; turn to coat with marinade. Cover and refrigerate at least 4 hours, turning beef occasionally.

Ingredients you will need

Marinade

Beef

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

Remove beef from marinade; discard marinade. Cover and grill beef 4 to 5 inches from medium heat 12 to 16 minutes for medium doneness, turning once.

Ingredients you will need

Marinade

Beef

Equipment you will use

Grill

Equipment

Grill

Ingredients

Servings:

1Tbsp

dry vermouth, dry white wine or Progresso® beef flavored broth (from 32-oz carton)4

beef boneless top sirloin butt steaks 1teaspoon

chopped fresh sage leaves or 1/4 teaspoon crumbled dried sage leaves 0teaspoons

coarse ground pepper 2Tbsps

fresh lemon juice 1teaspoons

grated lemon peel 1teaspoon

chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves 1teaspoons

salt 79milliliters

vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.