Pepper-Crusted Strip Steaks with Grilled Vegetables

Main Ingredient: Black Canyon® Angus Boneless Beef Strip (top loin) Steaks
Servings: 4



2 2 Black Canyon® Angus Boneless Beef Strip (top loin) Steaks, cut 1 inch thick
1 1 pound baby red-skinned potatoes, cut in half
3-1/2 3-1/2 ounces fresh pearl onions, unpeeled, cut in half
1 1 pound asparagus, trimmed
2 2 tablespoons fresh lemon juice
1 1 tablespoon olive oil
3 3 cloves garlic, minced
2 2 teaspoons chopped fresh thyme
1 1 teaspoon chopped fresh oregano
1 1 teaspoon chopped fresh parsley
1/2 1/2 teaspoon lemon peel
1/2 1/2 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)


  1. Place potatoes in microwave-safe dish. Cover and microwave on HIGH 2-1/2 to 3 minutes or until crisp- tender. Let stand 5 minutes to cool slightly. Thread potato halves onto 10 to 12-inch metal skewers. Thread onion halves onto separate metal skewers.
  1. Combine rub ingredients; reserve 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks.
  1. Place steaks on grid over medium, ash-covered coals; arrange potatoes, onions and asparagus around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes and onions 5 to 10 minutes (gas grill times remain the same) or until golden brown and tender; grill asparagus 6 to 10 minutes (covered, 8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.
  1. Remove potatoes and onions from skewers; peel onions. Combine potatoes, onions, lemon juice, and oil in large bowl. Toss to coat. Season with salt, as desired.
  1. Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.

Nutritional Information

Nutrition information per serving: 450 Calories; 15 g Total Fat (5 g Saturated Fat; 0.5 g Monounsaturated Fat;) 130 mg Cholesterol; 100 mg Sodium; 29 g Total Carbohydrate; 4 g Dietary Fiber; 48 g Protein; 8.46 mg Iron; 1.2 mg Vitamin B6; 6.2 mcg Vitamin B12; 7.1 mg Zinc; 41.2 mcg Selenium; 124.9 mg Choline.

This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.