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Garlic-Pepper Tenderloin Steaks

Vicki Atkinson of Kamas, Utah gives a little kick to these grilled tenderloin steaks with a zippy dry rub that combines paprika, thyme, ground mustard, chili powder and cayenne pepper.
  • Total Time
    Prep: 5 min. + chilling Grill: 15 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 teaspoons minced garlic
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 4 beef tenderloin steaks (4 ounces each)
  • 2 teaspoons olive oil

Directions

  • In a small bowl, combine the seasonings. Brush steaks with oil; rub in seasoning mixture. Cover and refrigerate for at least 1 hour.
  • Lightly oil the grill rack. Grill steaks, uncovered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts
3 ounce-weight: 209 calories, 11g fat (3g saturated fat), 70mg cholesterol, 353mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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