Grilled Marinated Garlic and Chili Rubbed Strip Loin Steaks
Elevate your steak nights with these Grilled Marinated Garlic and Chili Rubbed Strip Loin Steaks, a bold and flavorful recipe that's sure to impress. This dish features tender strip loin steaks infused with a zesty marinade of olive oil, minced garlic, red chili flakes, smoked paprika, and citrusy lemon juice, balanced by the earthy notes of fresh rosemary and thyme. The chili-infused rub creates a tantalizing crust on the grill, while the smoky spices and herbs seep deep into the meat during marination for a taste explosion in every bite. Ready in just 25 minutes (plus marination time), this quick yet impressive recipe is perfect for weeknight dinners or backyard barbecues. Serve these juicy steaks alongside charred veggies or a crisp green salad for an unforgettable meal packed with bold, savory flavors.
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Recipe Information
Ingredients
- 4 pieces Strip loin steaks
- 4 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 2 teaspoons Red chili flakes
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 2 teaspoons Fresh rosemary, finely chopped
- 2 teaspoons Fresh thyme, finely chopped
- 2 tablespoons Lemon juice
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
Instructions
In a small mixing bowl, combine olive oil, minced garlic, red chili flakes, smoked paprika, ground cumin, chopped rosemary, chopped thyme, lemon juice, kosher salt, and freshly ground black pepper. Mix well to form a marinade paste.
Pat the strip loin steaks dry with paper towels. Place the steaks in a large resealable plastic bag or a shallow dish.
Rub the marinade paste evenly onto both sides of each steak, ensuring they are well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
Remove the steaks from the refrigerator 30 minutes before grilling to allow them to come to room temperature.
Preheat your grill to medium-high heat (approximately 450°F/230°C). Lightly oil the grill grates to prevent sticking.
Place the marinated steaks on the preheated grill and cook for 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.
Use an instant-read thermometer to check the internal temperature of the steaks: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for medium-well.
Once cooked, remove the steaks from the grill and let them rest on a cutting board for 5 minutes to redistribute the juices.
Slice against the grain and serve immediately with your favorite sides, such as grilled vegetables or a fresh green salad.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 380 mg | 17% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
