Lemon Paprika Tenderloin Steaks
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 155 |
| pro | 15 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 0 |
| fibre | 0 g |
| chol | 36 mg |
| sodium | 187 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 14 |
| vit A | 1 |
| vit C | 2 |
| folate | 2 |
Clifton Halliday Jr., butcher for Halliday's Meat Market Ltd. in St. John's, Nfld., sells Grade A steer beef, mostly from Western Canada. As a tip, he says, “If you like steaks medium, watch for red moisture to appear on top when grilling the first side, then turn the meat over to finish.”
Ingredients
Preparation
Lemon Spice Marinade: In glass baking dish, combine oil, lemon juice, basil, paprika, salt and pepper. Add steaks, turning and rubbing with marinade. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place steaks on greased grill over medium-high heat; brush with remaining marinade and discard remainder. Close lid and grill, turning once, until medium-rare, about 10 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
Place steaks on greased grill over medium-high heat; brush with remaining marinade and discard remainder. Close lid and grill, turning once, until medium-rare, about 10 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
Source : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007
- Keywords : Main Course; Steak; Grill/Barbecue; Lemons; Basil;
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