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Recipe: tender pepper-rubbed strip steaks with grilled vegetable trio

tender pepper-rubbed strip steaks with grilled vegetable trio recipe image
Tender pepper-rubbed strip steaks with grilled vegetable trio serving suggestion

tender pepper-rubbed strip steaks with grilled vegetable trio


  • 2 beef Strip Steaks Boneless, cut 1-inch thick (about 10 ounces each)
  • 1 pound baby red-skinned potatoes, cut in half
  • 3 1/2 ounces fresh pearl onions, unpeeled, cut in half
  • 1 pound asparagus, trimmed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • Salt
  • RUB
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon lemon peel
  • 1/2 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)


  1. Place potatoes in microwave-safe dish. Cover and microwave on HIGH 2-1/2 to 3 minutes or until crisp-tender. Let stand 5 minutes to cool slightly. Thread potato halves onto 10 to 12-inch metal skewers. Thread onion halves onto separate metal skewers.
  2. Combine Rub ingredients; reserve 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks.
  3. Place steaks on grid over medium, ash-covered coals; arrange potatoes, onions and asparagus around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes and onions 5 to 10 minutes (gas grill times remain the same) or until golden brown and tender; grill asparagus 6 to 10 minutes (covered, 8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.
  4. Remove potatoes and onions from skewers; peel onions. Combine potatoes, onions, lemon juice, and oil in large bowl. Toss to coat. Season with salt, as desired.
  5. Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.

Nutrition information per serving: 450 calories; 15 g fat (5 g saturated fat; 0.5 g monounsaturated fat); 130 mg cholesterol; 100 mg sodium; 29 g carbohydrate; 4 g fiber; 48 g protein; 1.18 mg vitamin B6; 6.22 mcg vitamin B12; 8.46 mg iron; 41.21 mcg selenium; 7.07 mg zinc; 124.87 mg choline.

This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.