Lemon Paprika Tenderloin Steaks

Author: Canadian Living

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.”

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007

Ingredients

  • 1 lb tenderloin grilling steak each about 2-1/2 inches (6 cm) thick
Lemon Spice Marinade:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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.

Nutritional facts Per each of 6 servings: about

  • Sodium 187 mg
  • Protein 15 g
  • Calories 155.0
  • Total fat 10 g
  • Cholesterol 36 mg
  • Saturated fat 2 g
  • Total carbohydrate trace

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Paprika Tenderloin Steaks

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