Peppercorn Thyme T-Bones
Rub this paste on the steaks for a deliciously herbal flavour.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 294 |
| pro | 34 g |
| total fat | 15 g |
| sat. fat | 4 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 62 mg |
| sodium | 231 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 34% |
| vit C | 3% |
| folate | 5% |
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4 T-bone or other grilling steaks, about 8 oz (250 g) each
1 tbsp (15 mL) mixed peppercorns
1 tbsp (15 mL) mustard seeds
6 cloves garlic, minced
1 tbsp (15 mL) chopped fresh thyme
1 tbsp (15 mL) vegetable oil
1/4 tsp (1 mL) salt
Preparation:
Trim any fat around edges of steaks to 1/8-inch (3 mm) thickness. Slash fat just through to flesh at 1-inch (2.5 cm) intervals.
Using clean coffee grinder or mortar and pestle, coarsely grind peppercorns with mustard seeds. Transfer to small bowl; mix in garlic, thyme, oil and salt. Rub onto both sides of steaks. (Make-ahead: Cover and refrigerate on large plate for up to 24 hours.)
Place steaks on greased grill over medium-high heat. Close lid and grill until desired doneness, about 4 minutes per side for medium-rare. Transfer to warmed platter; tent with foil and let stand for 5 minutes before serving.
Additional Information
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Tip: You can also crush the peppercorns and mustard seeds with the bottom of a heavy skillet.
Source
Canadian Living Magazine: June 2003
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