Herb Crusted Steaks
Juicy steak marinated in teriyaki sauce and seasoned with a special blend of herbs and spices.
Medium Prep time: 50-60 min.
Medium Instructions
Thaw in refrigerator.
*For best results, add 1/2 tsp. of kosher salt to herb rub bag and shake to combine. Cover thawed steaks with herb rub, wrap in foil, place on plate and refrigerate overnight.
1.Preheat broiler to med. high heat. Remove steaks from marinade. Discard marinade.
2.Add 1/2 tsp. of kosher salt to herb rub bag and shake to combine. Apply herb rub to steaks to coat all sides. Let rest at room temperature for 30-45 min. before cooking.
3.Broil on med. high to desired temperature for doneness: NOTE: Shape and thickness of steaks may vary. Adjust cooking time accordingly, add time for thicker steaks.
125°F for rare (about 5-6 min. per side)
135°F for medium rare (about 6-7 min. per side)
145°F for medium (about 7-8 min. per side)
155°F for well done (about 8-10 min. per side)
4.Remove from heat and let steaks rest for 5-10 min. before serving. *NOTE: To keep steaks tender, slice the steaks across the grain (lines).
Medium Grill Instructions
Thaw in refrigerator.
*For best results, add 1/2 tsp. of kosher salt to herb rub bag and shake to combine. Cover thawed steaks with herb rub, wrap in foil, place on plate and refrigerate overnight.
1.Preheat grill to med. high heat. Remove steaks from marinade. Discard marinade.
2.Add 1/2 tsp. of kosher salt to herb rub bag and shake to combine. Apply herb rub to steaks to coat all sides. Let rest at room temperature for 30-45 min. before cooking.
3.Grill on med. high to desired temperature for doneness: NOTE: Shape and thickness of steaks may vary. Adjust cooking time accordingly, add time for thicker steaks.
125°F for rare (about 5-6 min. per side)
135°F for medium rare (about 6-7 min. per side)
145°F for medium (about 7-8 min. per side)
155°F for well done (about 8-10 min. per side)
4.Remove from heat and let steaks rest for 5-10 min. before serving. *NOTE: To keep steaks tender, slice the steaks across the grain (lines).
Large Prep time: 50-60 min.
Large Instructions
Thaw in refrigerator.
*For best results, add 1 tsp. of kosher salt to herb rub bag and shake to combine. Cover thawed steaks with herb rub, wrap in foil, place on plate and refrigerate overnight.
1.Preheat broiler to med. high heat. Remove steaks from marinade. Discard marinade.
2.Add 1 tsp. of kosher salt to herb rub bag and shake to combine. Apply herb rub to steaks to coat all sides. Let rest at room temperature for 30-45 min. before cooking.
3.Broil on med. high to desired temperature for doneness: NOTE: Shape and thickness of steaks may vary. Adjust cooking time accordingly, add time for thicker steaks.
125°F for rare (about 5-6 min. per side)
135°F for medium rare (about 6-7 min. per side)
145°F for medium (about 7-8 min. per side)
155°F for well done (about 8-10 min. per side)
4.Remove from heat and let steaks rest for 5-10 min. before serving. *NOTE: To keep steaks tender, slice the steaks across the grain (lines).
Large Grill Instructions
Thaw in refrigerator.
*For best results, add 1 tsp. of kosher salt to herb rub bag and shake to combine. Cover thawed steaks with herb rub, wrap in foil, place on plate and refrigerate overnight.
1.Preheat grill to med. high heat. Remove steaks from marinade. Discard marinade.
2.Add 1 tsp. of kosher salt to herb rub bag and shake to combine. Apply herb rub to steaks to coat all sides. Let rest at room temperature for 30-45 min. before cooking.
3.Grill on med. high to desired temperature for doneness: NOTE: Shape and thickness of steaks may vary. Adjust cooking time accordingly, add time for thicker steaks.
125°F for rare (about 5-6 min. per side)
135°F for medium rare (about 6-7 min. per side)
145°F for medium (about 7-8 min. per side)
155°F for well done (about 8-10 min. per side)
4.Remove from heat and let steaks rest for 5-10 min. before serving. *NOTE: To keep steaks tender, slice the steaks across the grain (lines).
Serving Suggestion
Dream Dinners Fully Loaded Mashed Potatoes
| Nutrition Facts | |
|---|---|
|
Serving size
1 steak (109g)
|
|
|
Amount per serving
Calories
428
|
|
| % Daily Value* | |
|
Total Fat
24g
|
31% |
|
Saturated Fat
9g
|
45% |
|
Trans Fat
0g
|
|
|
Sodium
1114mg
|
48% |
|
Cholesterol
139mg
|
46% |
|
Total Carbohydrates
7g
|
3% |
|
Dietary Fiber
<1g
|
4% |
|
Total Sugars
4g
|
|
|
Includes 0g Added Sugars
|
|
|
Protein
43g
|
86% |
|
Vitamin D
0mcg
|
|
|
Calcium
32mg
|
2% |
|
Iron
5mg
|
28% |
|
Potassium
743mg
|
16% |
| * The % Daily Value (DV) 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. | |
Contains: Sesame; Soybeans; Wheat
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: BEEF STEAK RANCH CHOICE MARN [Contains a solution of up to 15% of: Water, Seasoning (Salt, Maltodextrin, Flavors, Beef Fat. Beef Stock, Lactic Acid, Citric Acid and Calcium Lactate), Seasoning (Dextrose, Salt, Maltodextrin, Hydrolyzed Corn Protein, Onion Powder, Garlic Powder, Bromelain (Tenderizer), Natural Flavor), Sodium Phosphates, Salt)], TERIYAKI SAUCE (WATER, SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), SUGAR, SHERRY WINE, MOLASSES, MODIFIED CORNSTARCH, 2% OR LESS OF SOYBEAN OIL, SESAME OIL, DRIED ONIONS, CITRIC ACID, SALT, NATURAL FLAVORS, SULFITING AGENTS.), Herb Rub [GARLIC CHOPPED IN WATER ( (Garlic, Water, Phosphoric Acid. Sodium Benzoate and Potassium Sorbate (Preservatives). Contains: Naturally Occurring Sulfites)), SPICE ROSEMARY WH, SPICE PEPPER BLK TABLE GRND, SPICE PARSLEY FLAKE])
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.