Grilled Steak with Fresh Herb Sauce

Recipe

Main Dish
Grilled Steak with Fresh Herb Sauce

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User Rating

4.3 out of 5 stars
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10 ratings

Recipe Data

4
Servings
10min
Prep
20min
Total

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    Description

    If it says Hy-Vee True Beef, you know it's produced with no antibiotics and no hormones. The cattle feed on pasture and hay as well as grains, including corn and soybeans for premium marbling. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4(8-oz. each) New York strip steaks, 1-to1-1/2-inch-thick
    Hy-Vee salt
    Hy-Vee ground black pepper
    3 tbsp.fresh lemon juice
    1 tbsp.Hy-Vee Select red wine vinegar
    1 tsp.Hy-Vee Dijon mustard
    1 clove(s)garlic, minced
    ¼ c.Gustare Vita olive oil
    1small shallot, finely chopped
    ½ c.assorted fresh herbs, chopped
    1red bell pepper, seeded and cut into strips
    1yellow bell pepper, seeded and cut into strips
    1orange bell pepper, seeded and cut into strips
    1(12-oz.) pkg. gourmet memdly tomatoes, quartered

    Things To Grab

    • Charcoal or gas grill
    • Whisk
    • Small bowl
    • Meat thermometer

    Directions

    1. Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Season steaks with salt and pepper to taste.

    2. Whisk together lemon juice, vinegar, mustard, and garlic. Add oil, whisking constantly. Whisk in shallot and herbs.

    3. Grill steaks 10 to 12 minutes for medium-rare (130 degrees) or 12 to 15 minutes for medium (140 degrees) turning once halfway through. Let rest 5 minutes. Grill bell peppers 5 minutes or until slightly charred. Serve steaks topped with herb sauce along with bell peppers and tomatoes.

    Nutrition facts

    Servings

    600 Calories per serving

    Amounts Per Serving

    • Total Fat: 43g
    • Cholesterol: 120mg
    • Sodium: 670mg
    • Total Carbohydrates: 12g
    • Protein: 45g

    Daily Values

    0%
    Iron 30%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 10%

    Recipe Source:

    Hy-Vee Monthly Ad August 2018