Grilled Herb Steak

Five different herbs lend the steak bright, fresh flavor. Experiment with your own blends. For lighter flavor, refrigerate the herb-rubbed steaks for only two hours before cooking.

Yield: 4 servings (serving size: 1 steak)

Ingredients

• 2  tablespoons  fresh thyme leaves, minced
• 1  tablespoon  fresh oregano leaves, minced
• 1  teaspoon  fresh rosemary leaves, minced
• 1  teaspoon  dried marjoram
• 1  teaspoon  dried lavender buds
• 1  large garlic clove, minced
• 4  (8-ounce) ribeye steaks
• 1  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

Combine first 6 ingredients in a small bowl. Rub both sides of steaks with herb mixture. Place steaks in a shallow dish; cover and refrigerate 4 hours.

Remove steaks from refrigerator. Sprinkle both sides of steaks with salt and pepper; let stand at room temperature 20 minutes.

Prepare grill.

Place steaks on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Remove from grill. Cover steaks loosely with foil; let stand for 5 minutes.

Nutritional Information

Calories:

354 (39% from fat)

Fat:

15.4g (sat 6.2g,mono 6.6g,poly 0.6g)

Protein:

49g

Carbohydrate:

1g

Fiber:

0.3g

Cholesterol:

155mg

Iron:

3.8mg

Sodium:

684mg

Calcium:

43mg