Lemon-Pepper Steaks

Prep Time: 10 Minutes • Start to Finish: 25 Minutes • Makes 4 servings

• 4 beef sirloin or rib eye steaks, 1 inch thick (about 2 lb)
• ½ teaspoon garlic salt
• ¼ cup butter or margarine, melted
• 2 tablespoons chopped fresh or 1 tablespoon dried basil leaves
• 2 teaspoons lemon-pepper seasoning
• 2 medium bell peppers (any color), cut lengthwise in half, seeded

1 Brush grill rack with vegetable oil. Heat gas or charcoal grill.

2 Trim fat on beef steaks to ½-inch thickness if necessary. Sprinkle garlic salt over beef. In small bowl, mix butter, basil and lemon-pepper seasoning; brush over beef and bell pepper halves.

3 Place beef and bell peppers on grill. Cover grill; cook over medium heat 12 to 16 minutes for medium beef doneness, turning once. Brush tops of steaks with butter mixture. Cut bell peppers into strips; serve over beef.

1 Serving: Calories 530; Total Fat 36g (Saturated Fat 15g, Trans Fat 2g); Cholesterol 165mg; Sodium 470mg; Total Carbohydrate 5g (Dietary Fiber 1g); Protein 45g Exchanges: 1 Vegetable, 6 Medium-Fat Meat, 1 Fat Carbohydrate Choices: ½

Tip One of the best ways to keep steaks moist and juicy is to make sure the grill is hot before adding the steaks. A hot grill quickly sears the outside of the meat and seals in the juices.