Beef is my friend and every now and then, I crave a juicy steak. After a long week of eating chicken, ground turkey breast, salmon or pork tenderloin, sometimes a girl just needs a fat steak. Fortunately, there are many forms of lean beef. My favorite is the top sirloin with a Garlic Rosemary Beef Tenderloin as a close second. My other favorite beef is the porterhouse but since that steakhouse classic comes in at about 2,000 calories, I’m going to share with you my favorite recipe for Garlic and Herb Grilled Steak which I prepare at home whenever I need my fill of beef.
There are many health benefits to red meat. Here are a few of my favorites:
- Excellent source of iron – a nutrient that many teenagers and women are lacking.
- Calorie for calorie, beef is one of the most nutrient dense foods. In just a 3 oz serving (and 180 calories), you get 10 powerful nutrients.
- Provides vitamin B12, which helps make DNA and keeps nerve and red blood cells healthy.
- Contains zinc which keeps the immune system working properly.
One thing you’ll notice about my recipe is that it doesn’t include finishing butter. Ever wonder why steak at home doesn’t quite taste the same as it does in a restaurant? That is most likely because you didn’t top it off with half a stick of butter after cooking. My solution? I use a little bit of olive oil in a spice rub which not only keeps my steak from sticking to the grill but also helps lock in the moisture leading to a tender and juicy steak. Not a fan of beef? This spice rub works just as well on chicken or pork.
Your fork is waiting.
Ingredients
Instructions
- Pre-Heat grill to high.
- Take steaks out of the fridge 20 minutes prior to grilling to take off the “chill”. (This will prevent shrinkage which occurs when you place a cold piece of beef on a hot grill.)
- Create the rub by combining grated garlic, herbes de provence (rubbed together in your palm first), olive oil, salt and pepper.
- Mix well and gently massage the steaks with the garlic herb paste.
- Grill 4-5 minutes per side, rotating once, for medium rare.
- Let rest 10 minutes before serving to let the juices evenly distribute. Do not cut or poke the meat while grilling or right after removing from grill. All flavor will be lost.
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