Peppered Ribeye Steaks with Grilled Sweet Peppers
From: Diabetic LivingMake your own spice rub for the steak in this recipe. The rub is easy to prepare and is lower in sodium than most purchased rubs. Try it on pork as well.
Servings: 8 servings
Prep: 20 mins
Total: 1 hr 31 mins
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Ingredients
4 10- to 12-ounce beef ribeye steaks, cut 1 inch thick
1 tablespoon olive oil
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons dried thyme, crushed
2 teaspoons dried oregano, crushed
1- 1/2 teaspoons lemon-pepper seasoning
1 teaspoon salt
1/2 to 1 teaspoon ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 recipe Grilled Peppers (below)
Directions
1. Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.
2. Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness [145 degrees F] or 14 to 18 minutes for medium doneness [160 degrees F].) Cut steaks into serving-size pieces. Serve with Grilled Peppers. Makes 8 servings.
Grilled Peppers
Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.
Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.
Nutrition Facts
Calories 291, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 7 g, Cholesterol 67 mg, Sodium 573 mg, Carbohydrate 9 g, Fiber 2 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Lean Meat 4, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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