GARLIC HERBED GRILLED TUNA STEAKS
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
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
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
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
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
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
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
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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- In a small bowl, combine rosemary, garlic, salt, and black pepper. Sprinkle mixture evenly over all sides of steaks; rub in with your fingers. Let stand at room temperature for 20 minutes.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Place steaks on grill rack directly over coals (not over pan). Grill about 4 minutes or until grill marks are visible, turning once to mark both sides. (For a gas grill, preheat one side of grill; leave burners off on the other side. Reduce heat to medium-high. Place steaks on grill rack over lit burner. Cover and grill as above.)
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