RIB­EYE STEAKS AND PEACHES

Better Homes & Gardens - Best of Summer Recipes - - Red, White & Peachy -

prep 20 min­utes grill 15 min­utes

1 Tbsp. paprika

2 tsp. onion pow­der

2 tsp. gar­lic pow­der

2 tsp. lemon- pep­per sea­son­ing

1 tsp. ground cumin

1/2 tsp. crushed red pep­per

1 Tbsp. salt

1 Tbsp. freshly ground black pep­per

4 1- to 11/4- lb. beef T- bone steaks or six

8- oz. beef rib­eye steaks (about 1 inch

thick)

12 medium ripe peaches (about 4 lb.),

peeled, pit­ted, and halved

1/4 cup bal­samic vine­gar

2 Tbsp. snipped fresh thyme

1 Tbsp. but­ter, melted

1 tsp. sugar

1/2 tsp. freshly ground black pep­per

1. In a small bowl stir to­gether paprika, onion pow­der, gar­lic pow­der, lemon- pep­per, cumin, crushed red pep­per, salt, and black pep­per. Rub onto both sides of steaks.

2. Grill steaks, cov­ered, over medium heat (for medium- rare, grill 10 to 13 min­utes), turn­ing once. Cover; let stand 5 min­utes.

3. Grill peaches 5 min­utes, turn­ing once.

4. Mean­while, in a large bowl com­bine bal­samic vine­gar, snipped thyme, but­ter, sugar, and 1/2 tsp. black pep­per. Add peaches; toss. Serve with steak; top with ad­di­tional thyme sprigs, if de­sired. Makes 12 serv­ings.

per serv­ing 321 cal, 17 g fat ( 7 g sat. fat), 71 mg chol, 630 mg sodium, 17 g carb, 3 g fiber, 14 g sug­ars, 25 g pro.

RIB­EYE STEAKS AND PEACHES

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