Grilled Mustard-Pepper Strip Steaks
cup apple juice or apple cider
2 tablespoons chopped fresh parsley
2 tablespoons coarse-grind Dijon-style mustard
4 large cloves garlic, minced
1 teaspoon coarse-grind black pepper
4 boneless beef top loin (strip) steaks, cut 1 inch thick (about 2 1/2 to 3 pounds)
To make the mustard-pepper sauce, combine apple juice or cider, parsley, mustard, garlic and pepper in small bowl. Remove and reserve 1/4 cup for basting. Brush steaks with remaining sauce.
Prepare grill. Place steaks on grate over medium, ash-covered coals. Grill 15 to 18 minutes for medium-rare to medium doneness, turning occasionally. Baste steaks with reserved 1/4 cup sauce during last 10 minutes of grilling. Remove steaks from grill; serve. Makes 4 servings.
PER SERVING: Cal
451 (40% fat) Fat
20 g Chol
162 mg Sodium
236 mg Carb