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
- 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
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
- Iron 24.0
- Folate 3.0
- Calcium 1.0
- Vitamin C 2.0