A Father’s Day wouldn’t be complete without grilling some lean meat. Try this healthier option to keep up with the Father’s Day tradition while avoiding the dad bod, recommends Jim White, R.D., owner of Jim White Fitness & Nutrition Studios and nutrition partner with the Beef Checkoff. “Per serving, this grilled espresso steak offers 34 grams of high-quality protein to help rebuild muscles, as well as 15% of your daily iron needs and 40% of your necessary zinc for vitality,” says White. Nutrition Information (per serving): Calories: 252; Protein: 34 grams; Fat: 4 grams; Carbs: 3 grams Recipe and photo courtesy of Beef Checkoff
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Makes 4 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
4 beef Tri-Tip Steaks, cut 1 inch thick (about 6 ounces each) Salt Green onions, lemon wedges, freshly grated lemon peel (optional) For the espresso rub: 2 Tbsp finely ground espresso coffee beans 1 Tbsp garlic pepper 2 tsp brown sugar 1 tsp ancho chili powder
How to make it
Combine espresso rub ingredients in small bowl; press generously onto beef steaks. Discard any remaining seasoning mixture. Place steaks in glass dish. Cover and refrigerate 1 hour. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145° F) to medium (160° F) doneness, turning occasionally. Carve steaks into slices. Season with salt, as desired. Garnish with green onions, lemon wedges and lemon peel, if desired
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A Father’s Day wouldn’t be complete without grilling some lean meat. Try this healthier option to keep up with the Father’s Day tradition while avoiding the dad bod, recommends Jim White, R.D., owner of Jim White Fitness & Nutrition Studios and nutrition partner with the Beef Checkoff. “Per serving, this grilled espresso steak offers 34 grams of high-quality protein to help rebuild muscles, as well as 15% of your daily iron needs and 40% of your necessary zinc for vitality,” says White.
Nutrition Information (per serving): Calories: 252; Protein: 34 grams; Fat: 4 grams; Carbs: 3 grams
Recipe and photo courtesy of Beef Checkoff
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
4 beef Tri-Tip Steaks, cut 1 inch thick (about 6 ounces each) Salt Green onions, lemon wedges, freshly grated lemon peel (optional) For the espresso rub: 2 Tbsp finely ground espresso coffee beans 1 Tbsp garlic pepper 2 tsp brown sugar 1 tsp ancho chili powder
How to make it
Combine espresso rub ingredients in small bowl; press generously onto beef steaks. Discard any remaining seasoning mixture. Place steaks in glass dish. Cover and refrigerate 1 hour. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145° F) to medium (160° F) doneness, turning occasionally. Carve steaks into slices. Season with salt, as desired. Garnish with green onions, lemon wedges and lemon peel, if desired
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Makes 4 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
4 beef Tri-Tip Steaks, cut 1 inch thick (about 6 ounces each) Salt Green onions, lemon wedges, freshly grated lemon peel (optional) For the espresso rub: 2 Tbsp finely ground espresso coffee beans 1 Tbsp garlic pepper 2 tsp brown sugar 1 tsp ancho chili powder
How to make it
Combine espresso rub ingredients in small bowl; press generously onto beef steaks. Discard any remaining seasoning mixture. Place steaks in glass dish. Cover and refrigerate 1 hour. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145° F) to medium (160° F) doneness, turning occasionally. Carve steaks into slices. Season with salt, as desired. Garnish with green onions, lemon wedges and lemon peel, if desired
Makes 4 servings
Prep time 15 min.
Cook time 15 min.
Prep time 15 min.
Cook time 15 min.
Prep time
15 min.
Cook time
Ingredients
- 4 beef Tri-Tip Steaks, cut 1 inch thick (about 6 ounces each)
- Salt
- Green onions, lemon wedges, freshly grated lemon peel (optional)
- For the espresso rub:
- 2 Tbsp finely ground espresso coffee beans
- 1 Tbsp garlic pepper
- 2 tsp brown sugar
- 1 tsp ancho chili powder
How to make it
Combine espresso rub ingredients in small bowl; press generously onto beef steaks. Discard any remaining seasoning mixture. Place steaks in glass dish. Cover and refrigerate 1 hour. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145° F) to medium (160° F) doneness, turning occasionally. Carve steaks into slices. Season with salt, as desired. Garnish with green onions, lemon wedges and lemon peel, if desired
Combine espresso rub ingredients in small bowl; press generously onto beef steaks. Discard any remaining seasoning mixture. Place steaks in glass dish. Cover and refrigerate 1 hour.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145° F) to medium (160° F) doneness, turning occasionally.
Carve steaks into slices. Season with salt, as desired. Garnish with green onions, lemon wedges and lemon peel, if desired
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