Lemon-Pepper Steaks

Butter, garlic and herbs bring out the best in beef steaks. They are simply done and simply satisfying.

Lemon-Pepper Steaks

BettyCrockerRecipe by BettyCrocker

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5 minutes

20 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 530
  • 36g
    (Saturated Fat 15g, Trans Fat 2g)
  • 165mg
  • 470mg
  • 5g
    (Dietary Fiber 1g, Sugars 1g)
  • 45g
  • Percent Daily Value*
  • 20%
  • 45%
  • 2%
  • 30%
  • Exchanges
  • 1
  • 6
  • 1
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Success

    One of the best ways to keep steaks moist and juicy is to make sure the grill is hot before adding the steaks. A hot grill quickly sears the outside of the meat and seals in the juices.

  • Serve With

    Serve with a mixed green salad and crusty rolls.

Ingredients

  • 4  beef sirloin or rib eye steaks, 1 inch thick (about 2 lb)
  • 1/2  teaspoon garlic salt
  • 1/4  cup butter or margarine, melted
  • 2  tablespoons chopped fresh or 1 tablespoon dried basil leaves
  • 2  teaspoons lemon-pepper seasoning
  • 2  medium bell peppers (any color), cut lengthwise in half, seeded

Directions

  1. 1Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
  2. 2Trim fat on beef steaks to 1/2-inch thickness if necessary. Sprinkle garlic salt over beef. In small bowl, mix butter, basil and lemon-pepper seasoning; brush over beef and bell pepper halves.
  3. 3Cover and grill beef and bell peppers over medium heat 12 to 16 minutes, turning once, for medium beef doneness. Brush tops of steaks with butter mixture. Cut bell peppers into strips; serve over beef.

Categories: Course, Main Dishes, Beef, Ingredient, Beef

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