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BEEF STEAK AL FORNO
Total preparation and cooking time: 25 minutes
| 4 |
beef shoulder top blade (flat iron) steaks, (about 7 ounces each) |
| 2 |
teaspoons chopped fresh thyme |
| 2 |
large cloves garlic, minced |
| 1/2 |
teaspoon pepper |
| 2 |
tablespoons shredded Parmesan cheese |
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Salt |
- Instructions
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- Combine thyme, garlic and pepper; press evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired.
Makes 4 servings.
Note: Beef Shoulder Top Blade (Flat Iron) Steaks come from the second most tender beef muscle. They are cut from the Top Blade Roast (IMPS/NAMP 114D), which is separated into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half resembles a small flank steak. These pieces are then cut crosswise into 2 to 3 individual steaks. They average 7 ounces.
Nutrition information per serving: 344 calories; 20 g fat (8 g saturated fat; 8 g monounsaturated fat); 125 mg cholesterol; 157 mg sodium; 1 g carbohydrate; 0.2 g fiber; 38 g protein; 5.7 mg niacin; 0.6 mg vitamin B6; 8.8 mcg vitamin B12; 4.4 mg iron; 57.1 mcg selenium; 13.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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