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Weekend Chef: Garden Herb Steak with Garlic and Lemon

Posted 3:14pm on Wednesday, May. 15, 2013

With all the nice weather, my herb garden is working overtime… maybe I should call it my spice garden since it also has peppers. If you have not seen my herb garden, check it out here. I am actually pretty proud of how the garden has turned out, just be warned that there is a six-foot inflatable snake in the story.

Anyway, both peppers and herbs are doing great, so time for a fresh herb flavored steak. This time I decided to also add some lemon, something I picked up from Chef Tim love’s grilling demo, and of course garlic.

Garden Herb Steak with Garlic and Lemon

Ingredients

  • 1 steak, I am using a 2-pound Rib Eye ($9 on sale at Albertsons)
  • 1 cup assorted fresh herbs roughly chopped. I am using Rosemary, Oregano, Thyme, and Parsley from my garden.
  • ½ Jalapeno or other fresh pepper roughly chopped, I am using some fresh Apache peppers from my garden.
  • 1 head garlic, cloves smashed and roughly chopped.
  • 1 lemon with 8 thin slices sliced off.
  • 1 to 2 tablespoons vegetable oil (peanut oil is best for grilling)
  • Salt to taste

Cooking Directions

  1. Brush the top side of the steak with vegetable oil, and then season steak liberally with salt.

  2. Apply half the garlic and fresh herbs to the top side of the steak, then cover with 4 lemon slices.

  3. Press the lemons and herbs into the steak, then cover with an upside-down plate and flip the steak and plate over.

  4. Repeat seasoning the other side of the steak with the oil, salt, garlic, herbs and lemon, then press seasoning into steak.

  5. Let steak set out of refrigerator for 1 hour to get to room temperature, or if you want to intensify the flavor, cover with plastic wrap and refrigerate for a couple of hours before setting out to get to room temperature.

  6. Preheat grill to high (400-450ºF) temp.

  7. Scrape off lemon wedges and excess seasoning before grilling.

  8. Grill a 1-inch thick steak 4 to 5 minutes per side till temperature reads 130ºF for medium rare on an instant read thermometer. A 2-inch thick steak takes 8 to 9 minutes per side.

  9. I also squeezed a little lemon juice on the steak the last minute before I pulled the steak.

  10. Let steak rest covered for 5 minutes, then slice and serve.

Well, the steak turned out great! Nice and herby, with a bright finish from the lemon. And what a deal, the steak was on sale for $9 at my local Albertsons, which I split with my wife. If you want a few pointers on picking out a steak, check out my steak 101 post here.

Be sure to check out the slideshow above for step-by-step pictures.

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Twitter: @txweekendchef

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