Grilled Steak

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Grilled Steak
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
498
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie498 kcal(24 %)
Protein49.22 g(50 %)
Fat31.9 g(28 %)
Carbohydrates5.61 g(4 %)
Sugar added0 g(0 %)
Roughage1.84 g(6 %)
Vitamin A46.97 mg(5,871 %)
Vitamin D0.17 μg(1 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.76 mg(69 %)
Niacin16.85 mg(140 %)
Vitamin B₆0.81 mg(58 %)
Folate13.15 μg(4 %)
Pantothenic acid0.02 mg(0 %)
Vitamin B₁₂5.64 μg(188 %)
Vitamin C3.78 mg(4 %)
Potassium687.14 mg(17 %)
Calcium81.08 mg(8 %)
Magnesium46.3 mg(15 %)
Iron9.42 mg(63 %)
Zinc18.29 mg(229 %)
Saturated fatty acids6.8 g
Cholesterol135.61 mg
Author of this recipe:

Ingredients

for
6
Ingredients
35 ounces
Porterhouse Steak (Chianina beef; if possible)
Sea salt (to taste)
freshly ground Black pepper (to taste)
3 cloves
garlic (finely chopped)
4 sprigs
fresh rosemary (leaves chopped)
8
whole, fresh bay leaves
½ cup

Preparation steps

1.
Set up grill for direct grilling and preheat to high.
2.
Liberally season the steak with salt and pepper. Brush and oil the grill grate when ready to cook. Grill steak until cooked to taste, 7 to 10 minutes per side for rare (use an instant-read thermometer as a guide). Rotate steak after 3 to 4 minutes to create grill marks, if desired.
3.
Place the garlic, rosemary and sage leaves in the bottom of a platter. Arrange the grilled steak on top and drizzle the olive oil over the top. Turn the steak several times to coat both sides with the herb mix and oil. Let the steak marinate for 3 to 5 minutes.
4.
Cut the tenderloin and top loin strip off the bone and slice. Serve.