Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wood | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ea . (14 ounces ) strip steak
- 1 ¼ tsp rosemary , minced
- 2 tsp thyme , minced
- 1 tbsp finely- chopped flat-leaf parsley
- Salt
- Freshly-ground black pepper
- Extra-virgin olive oil
- ½ cup soaked mesquite wood chips
- 2 tsp vegetable oil
Directions
Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press on the herbs. Bring to room temperature.
Put charcoal in the top compartment of a large chimney.
Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes.
Once coals have heated, spread out evenly in the bottom of a grill . Toss in mesquite chips.
Grill steak over the hottest part of the grill for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat this process on the other side.
Move steak to a cooler part of the grill and cook, turning often, until desired doneness (140°F for medium rare, 155°F for medium, 165°F for toast).
Remove and let rest for 7 minutes.
Slice thinly across the grain on a bias. Serve warm.