Grilled Herb Crusted Top Loin Steaks Recipes

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GARLIC HERBED GRILLED TUNA STEAKS



Garlic Herbed Grilled Tuna Steaks image

Grilled tuna steak recipes aren't limited to restaurants. After enjoying yellowfin tuna in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home. -Jan Huntington, Painesville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
4 tuna steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

GRILLED HERB-CRUSTED TOP LOIN STEAKS



Grilled Herb-Crusted Top Loin Steaks image

A blend of herbs creates a smoky, crunchy coating on grilled beef steaks.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 2

Number Of Ingredients 6

1 tablespoon olive or vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
2 cloves garlic, finely chopped
2 beef boneless top loin steaks, 1 inch thick (about 1 pound)

Steps:

  • Mix all ingredients except beef in small bowl. Rub and press mixture into all surfaces of beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Heat coals or gas grill for direct heat. Grill beef uncovered 4 to 5 inches from medium heat 1 minute on each side to seal in juices. Cover and grill 6 to 10 minutes longer for medium doneness, turning once.

Nutrition Facts : Calories 295, Carbohydrate 1 g, Cholesterol 120 mg, Fiber 0 g, Protein 46 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Roast Recipes

Time 1h25m

Yield 13

Number Of Ingredients 7

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Steps:

  • Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  • Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg

HERB CRUSTED GRILLED BEEF TENDERLOIN



Herb Crusted Grilled Beef Tenderloin image

This herb crusted grilled beef tenderloin is so tasty, tender and perfect for a celebration. Treat yourself with this simple preparation for this fabulous cut of beef!

Provided by Cathy Roma | What Should I Make For...

Categories     Dinner/Grilling     Main Dish

Time 50m

Number Of Ingredients 6

3 1/2 lb beef tenderloin, (trimmed and tied)
Kosher salt and black pepper
2 Tbsp fresh rosemary, (minced)
2 Tbsp fresh thyme, (minced)
4 cloves garlic, (peeled minced)
1/3 cup extra virgin olive oil

Steps:

  • Let your whole beef tenderloin sit at room temperature for about 15-20 mins before grilling. If your whole beef tenderloin isn't already tied, use kitchen twine to tie it off in 1 inch intervals.
  • Turn all of the burners on your gas grill to high and close the lid while you prep the beef.
  • Season the beef tenderloin liberally on all sides with kosher salt and pepper.
  • Combine the herbs, garlic, and olive oil in a small bowl. You can also pulse to blend in a food processor. Spread the herb mixture all over the beef tenderloin on all sides.
  • Insert a meat probe like the ECPIN into the center of the beef. Bring the beef tenderloin to the grill and turn off one half the burners completely and reduce the other side to medium heat.
  • Place the tenderloin on the side set to medium heat and sear on all sides for a total of 10 mins.
  • Move the tenderloin to the cool side, close the lid, and cook until the probe reaches 125 - 130 degrees F for medium rare, about 30 mins.
  • Remove to a tray, tent with foil, and let the meat rest for 20 mins before slicing. The meat will go up 5-10 degrees as it rests. Cut the string and slice.

Nutrition Facts : Calories 627 kcal, Carbohydrate 1 g, Protein 36 g, Fat 52 g, SaturatedFat 19 g, Cholesterol 138 mg, Sodium 97 mg, ServingSize 1 serving

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