Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ea . (24–32 oz ) beef strip steaks, 1 inch thick
- ½ tsp salt
- 1 tsp coarsely-ground black pepper
- 1 ½ tsp dried rosemary
- 2 tsp dried thyme
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp garlic powder
- Extra-virgin olive oil
Directions
Combine seasonings. Set aside.
Brush steaks liberally with olive oil. Rub each side of steaks with seasoning mixture. Leave at room temperature for 30–45 minutes before continuing.
Prepare grill for indirect heating, high on one side, medium on the other. Add steaks to high part of grill and cook 1 ¼ minutes. Rotate 90 degrees and cook for another 1 ¼ minutes. Flip and repeat one more time.
Move steaks to medium heat and cook, turning often, until internal temperature reaches 140°F for medium-rare.
Remove to a plate and cover with aluminum foil . Let rest 7–10 minutes.
Slice steaks thinly across the grain on a bias. Serve warm.