Best Grilled Herb Steaks Recipes

LEMON-HERB GRILLED SALMON STEAKS

Steps:

• In a small bowl, combine 4-1/2 teaspoons rosemary, sage, pepper, lemon juice and oil. Drizzle over both sides of salmon steaks. Sprinkle the remaining rosemary over hot coals for added flavor., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until fish flakes easily with a fork.

GRILLED STEAKS WITH MUSTARD-HERB RUB

Steps:

• Combine mustard, garlic, rosemary, thyme, oregano and pepper. Spread mixture on both sides of steaks.
• Grill steaks over medium coals, turning occasionally, 11 to 14 minutes for medium-rare to medium (if using top loin steaks, grill a little longer), turning halfway through cooking time. Season with salt to taste.

GRILLED HERB-CRUSTED TOP LOIN STEAKS

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.

GRILLED TUNA STEAKS WITH TOMATO AND HERB TOPPING

Steps:

• Combine the topping ingredients in a small bowl; stir well. Cover and let it stand at room temperature at least 1 hour.
• Place the tuna steaks in a large, heavy-duty, zip-lock plastic bag.
• Combine 2 tbsp olive oil, and the next 6 ingredients in a small bowl; stir well. Pour the marinade mixture over the tuna steaks. Seal bag securely. Marinate in the refrigerator 30 minutes.
• Remove the steaks from the marinade; discarding the marinade. Spray a grill basket with cooking spray, and place the steaks in the basket. Grill steaks, covered, over medium coals 5 minutes on each side or until fish flakes easily when tested with a fork.
• Remove steaks to a serving platter and serve with the tomato topping.

GRILLED PORK SHOULDER STEAKS WITH HERB SALAD

Steps:

• Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
• Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
• Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°F, 7-9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
• Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.
• Arrange sliced meat on a platter and scatter herb salad over.

GRILLED STEAKS WITH MUSTARD-HERB RUB RECIPE

Steps:

• Combine mustard, garlic, rosemary, thyme, oregano and pepper. Spread mixture on both sides of steaks. Grill steaks over medium coals, turning occasionally, 11 to 14 minutes for medium-rare to medium (if using top loin steaks, grill a little longer), turning halfway through cooking time. Season with salt to taste. This recipe yields 4 servings. Carbohydrates: 2 grams Net Carbs: 1.5 grams Fiber: 0.5 grams Protein: 42.5 grams Fat: 38 grams Calories: 530

GRILLED HERB STEAKS

Steps:

• In small bowl, mix mustard, rosemary, pepper and garlic. Cover and let stand 30 minutes if desired.
• Heat gas or charcoal grill. Spread mustard mixture on both sides of beef.
• Carefully brush grill rack with vegetable oil. Place beef on grill over medium heat. Cook uncovered 1 minute on each side to seal in juices. Cover grill; cook 8 to 9 minutes longer for medium doneness, turning once.

GRILLED LEMON-HERB STEAKS

Steps:

• Mix all ingredients except beef steaks in shallow glass or plastic dish. Add beef; turn to coat with marinade. Cover and refrigerate at least 4 hours, turning beef occasionally.
• Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Cover and grill beef 4 to 5 inches from medium heat 12 to 16 minutes for medium doneness, turning once.

GRILLED PORK SHOULDER STEAKS WITH HERB SALAD

Steps:

• 1 - Prep steaks: Chop garlic, shallot (the chopped one), half the fish sauce, and half the lime juice and put in a blender/immersion blender/small food processor/whatever to blend. Lightly salt pork steaks (they will get a bunch of flavor from the sauce) then pour sauce in. Marinade overnight in fridge or for an hour or two at room temp.
• 2 - Make herb salad: mix basil leaves (cut large ones in half or thirds), thinly sliced shallot, mint (sliced small), chile if using (cut really tiny), cilantro into a bowl along with second half of fish sauce and lime juice. Add a little salt to taste and a tad but of brown sugar. Mix and let sit.
• 3 - Cook steaks: heat grill to high and when hot place steaks on. Turn frequently and cook for 7-9 minutes. Don't worry about perfect grill marks. Try to get it crispy before removing. Remove and let rest a few minutes before serving over lettuce bed with herbs.