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Nutrition Facts
Serving Size 150 g
(Approx. 6 Servings)
Amount Per Serving
Calories 190 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 470 mg 20%
Total Carbohydrate 2 g 1%
Dietary Fiber 4 g 1%
Sugars 0 g
Protein 33 g
Vitamin A 0% Iron 15%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Lemon-Thyme Steaks
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp fresh thyme, chopped
1 Tbsp H-E-B Peeled Garlic, minced
2 Tsp lemon, zested (grated lemon peel)
1 Tbsp H-E-B Extra Virgin Olive Oil
1 Tbsp ground black pepper
1 Tsp sea salt
4 boneless beef New York strip steaks, cut 3/4- or 1-inch thick
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Instructions

1
Combine rub ingredients in a small bowl; rub evenly over both sides of steaks and press to adhere. Set steaks aside.
2
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.
3
Grill steaks 4 inches above medium heat (375°F).
4
To determine grill temperature, hold hand just above grate; if heat causes you to pull away in 4 seconds, heat is ideal for medium.
5
Cook steaks 7-10 minutes per side or until internal temperature of steaks reach 140°F for medium-rare or 150°F for medium doneness.

Source:

H-E-B

 
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