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Sunday, February 13, 2011



4 (10 to12 oz) 1 inch thick beef ribeye steaks
1 tbsp olive oil
1 tbsp paprika
1 tbsp garlic powder
2 tsp dried thyme, crushed
2 tsp dried oregano, crushed
1 1/2 tsp lemon-pepper seasoning
1 tsp salt
1 tsp ground black pepper
1/2 to 1 tsp cayenne pepper
1 recipe "Grilled Peppers"(see recipe below)


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. Sprinkle dry ingredient 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 hot coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness [145 degree F.] or 14 to 18 minutes for medium doneness [160 degree F.]). Cut steaks into serving-size pieces. Serve with Grilled Peppers.

Yield: 8 Servings Serving Size= 1/2 Steak per person

Grilled Peppers:
Seed and quarter 4 yellow, red and/or orange sweet peppers. Brush peppers with 4 tsp olive oil. Place pepper quarters on grill rack directly over medium hot coals. Grill 12 to 15 minutes or until peppers are crisp tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut into wide strips. Place in a bowl. Add 2 tbsp snipped fresh basil and 2 tbsp balsamic vinegar; toss well. Serve immediately or cool to room temperature.

Weight Watchers Points Plus+= 7 Points per serving

Nutritional Information

Total Fat-----------------13 g
Saturated Fat-------------4 g
Cholesterol------------67 mg
Sodium----------------573 mg
Carbohydrate-------------9 g
Fiber-----------------------2 g
Protein-------------------32 g