Grilled Four-Peppercorn T-Bones
Discover new ways to spice up your favourite recipes — plus enjoy some of Canadian Living's own — in our “Let's Talk Pepper” feature in the May 2007 issue of Canadian Living magazine.
Servings: 4 to 6
Ingredients:
Grilled Four-Peppercorn T-Bones Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 246 |
| pro | 22 g |
| total fat | 16 g |
| sat. fat | 4 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 41 mg |
| sodium | 445 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 24% |
| vit C | 2% |
| folate | 3% |
Suggested Recipes
-
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) mixed peppercorn medley, coarsely ground
2 cloves garlic, minced
2 T-bone grilling steaks (about 2 lb/1 kg total), 1-1/2 inches (4 cm) thick
1-1/2 tsp (7 mL) sea salt
Preparation:
In small bowl, combine half of the oil, the peppercorns and garlic; rub over both sides of steaks. (Make-ahead: Cover and refrigerate for up to 2 hours.) Sprinkle with salt and pat in.
Place steaks on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 16 minutes for medium-rare.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing. Drizzle with remaining oil.
Tags:
Source
Canadian Living Magazine: June 2007
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