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Maple Herb Crusted Rib Eye Steak

Servings = 4 | Serving size =4 ounces steak

This recipe can be multiplied by 2, 3, 4.

This recipe keeps well for sandwiches the next day.

Serve with Roasted Garlic Mashed Potatoes or Roasted Corn on the Cob

AND

Serve with Lemon Butter Brussels Sprouts

4 Tbsp	curley parsley
3 Tbsp	oregano (minced)
3 Tbsp	chives
3 Tbsp	fresh tarragon
3 Tbsp	rosemary
3 Tbsp	maple syrup
1/2 tsp	salt
1/4 tsp	fresh ground black pepper
4	4 ounce rib eye steaks (small end - well trimmed)
	spray olive oil

Preheat the oven to 450°F. Place a 12 inch non-stick skillet in the oven.

Mix the minced herbs together and place on a plate.

Pour the maple syrup onto a second plate.

After the steaks are trimmed and you are ready to begin cooking sprinkle with the salt and pepper. Dip one side of the steak in the maple syrup and then turn to coat thoroughly.

Dip the coated steak in the herbs turning to coat completely. Pat the herbs in place. Repeat for each steak. If there is left over maple syrup or herbs recoat the steaks.

Remove the hot pan from the oven and spray lightly with oil. Immediately add the steaks to the hot pan so that they sear well. Return the pan to the oven and cook for about 4 minutes on the first side. Turn the steak to sear the other side and return to the oven.

Cook on the second side for about 6 minutes for rare.

Nutrition Facts

Serving size: 4 ounces steak | Servings 4

Calories 241 | Calories from Fat 93

Amount Per Serving (% Daily Value)

Total Fat 10g (16%) | Saturated Fat 2g (19%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 67 mg (22 %) | Sodium 367 mg (15 %)

Total Carbohydrates 13g (4%) | Sugars 9g

Dietary Fiber 1g (6%) | Protein 24g

Vitamin A 13% | Vitamin C 14 % | Calcium 8% | Iron 25%

Vitamin K 81 mcg  | Potassium  567 mg | Magnesium  42 mg