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Peppered Ribeye Steaks with Grilled Sweet Peppers

Peppered Ribeye Steaks with Grilled Sweet Peppers

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  • Makes: 8 servings
  • Prep 20 mins
  • Chill 1 hr
  • Grill 11 mins
  • Carb Grams Per Serving: 9

Ingredients

  • 4 10- to 12-ounce beef ribeye steaks, cut 1 inch thick
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 2 teaspoons dried thyme, crushed
  • 2 teaspoons dried oregano, crushed
  • 1 1/2 teaspoons lemon-pepper seasoning
  • 1 teaspoon salt
  • 1/2-1 teaspoon ground black pepper
  • 1/2-1 teaspoon cayenne pepper
  • 1 recipe Grilled Peppers (below)

Directions

  1. Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.
  2. Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness [145 degrees F] or 14 to 18 minutes for medium doneness [160 degrees F].) Cut steaks into serving-size pieces. Serve with Grilled Peppers. Makes 8 servings.

Grilled Peppers

Ingredients

  • 4 yellow, red, and/or orange sweet peppers
  • 4 teaspoons olive oil
  • 2 tablespoons snipped fresh basil
  • 2 tablespoons balsamic vinegar

Directions

  1. Seed and quarter sweet peppers. Brush peppers with olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add basil and balsamic vinegar; toss well. Serve immediately or cool to room temperature.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 291 cal., 13 g total fat (4 g sat. fat), 67 mg chol., 573 mg sodium, 9 g carb. (2 g fiber), 32 g pro.

Diabetic Exchanges

Vegetables (d.e): 1.5; Lean Meat (d.e): 4; Fat (d.e): 0.5