Here’s the first of a few Cooking Light recipes that have turned into a treasure hunt using their online search engine… Summer is all about grilling for me (well, actually my husband, since I don’t know how to turn on the grill). As much as I love to cook, I cannot stand being in the kitchen with the oven on during the summer, even with the air conditioning on. Therefore, we do a ton of grilling over the hot months.
This recipe for Italian-Style Grilled Steak from the June 2007 issue of Cooking Light seemed like a nice way to use up some of the fresh herbs from my garden and a new way to marinate some meat. Instead of rib-eye, we used london broil and I did not serve it with spaghetti (low-carbing it, well at least trying). I served it with a tomato-basil tart (post to come soon), but it would also be nice with some fresh veggies and a salad. The steak grilled perfectly and the marinade was tasty and different. I have a lot of marinades I like to use with my steaks and this wasn’t my favorite, but still worth repeating, especially in the summer when I have an overabundance of lemon and thyme.
Overall rating – 3.5 stars
The family enjoyed a steak dish similar to this on a family trip to Italy. Drizzling the cooked steak with olive oil is a traditional finishing touch, so this dish calls for your best-quality oil. Freeze the beef for 10 to 15 minutes to make it easier to slice. Garnish with fresh rosemary or thyme sprigs.
1 (1-pound) beef rib-eye steak, trimmed
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups hot cooked spaghetti (about 4 ounces uncooked pasta)
4 teaspoons extravirgin olive oilCut beef across grain into 1/4-inch-thick slices. Combine beef, rosemary, thyme, lemon juice, and garlic in a large zip-top plastic bag; seal. Marinate beef in refrigerator 1 hour, turning occasionally. Prepare grill.Remove beef from bag, discarding marinade. Sprinkle beef with salt and pepper. Place beef on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Serve with pasta. Drizzle oil over beef and pasta. Yield: 4 servings (serving size: 3 ounces steak, 1 cup pasta, and 1 teaspoon oil)CALORIES 489 (41% from fat); FAT 22.2g (sat 7.3g,mono 10.5g,poly 1.4g); PROTEIN 36.6g; CHOLESTEROL 126mg; CALCIUM 37mg; SODIUM 300mg; FIBER 1.7g; IRON 3.8mg; CARBOHYDRATE 33.8g Cooking Light, JUNE 2007