Berbere-Rubbed Rib-Eye Steaks with Grilled Lemon
Ingredients
- 2 (1.0-pound) boneless rib-eye steaks
- 1½ teaspoons berbere spice blend
- ½ teaspoon coarse sea salt, slightly more if your berbere doesn't include salt
- 1 large lemon, quartered, seeds removed
- 1½ teaspoons extra-virgin olive oil, divided
Instructions
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Prepare a grill for medium heat cooking, making sure there is a cool area where you can move steaks in case of flare-ups.
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Sprinkle steaks on both sides with berbere and salt.
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Brush cut sides of lemon wedges with 1/2 teaspoon of the oil.
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Grill steaks, flipping halfway through, until they reach the desired doneness, 6 to 8 minutes per side for medium-rare. Grill lemon wedges on cut sides until browned and hot, about 5 minutes.
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Transfer steaks to a cutting board and let rest for 10 minutes.
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Slice thinly and drizzle with remaining 1 teaspoon oil. Serve with lemon wedges to squeeze over top.
Notes
Nutrition
Per serving: 260 calories (120 from fat), 14g total fat, 5g saturated fat, 90mg cholesterol, 250mg sodium, 1g carbohydrates (1g dietary fibre, 0g sugar), 31g protein.
Imported from Mela.
