Rub this paste on the steaks for a deliciously herbal flavour.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2003
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 231 mg
- Protein 34 g
- Calories 294.0
- Total fat 15 g
- Cholesterol 62 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
- Iron 34.0
- Folate 5.0
- Calcium 4.0
- Vitamin C 3.0