Grilled Four-Peppercorn T-Bones

[migration] empty title 10036 Image by: [migration] empty title 10036 Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2007

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons mixed peppercorns coarsely ground
  • 2 cloves garlic minced
  • 2 T-bone grilling steaks 1-1/2 inches (4 cm) thick
  • 1 1/2 teaspoon sea salt

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 445 mg
  • Protein 22 g
  • Calories 246.0
  • Total fat 16 g
  • Cholesterol 41 mg
  • Saturated fat 4 g
  • Total carbohydrate 2 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Four-Peppercorn T-Bones

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