Ingredients
1/2
teaspoon fennel seed, crushed*
1/2
teaspoon dried basil leaves
1/2
teaspoon dried marjoram leaves
1/2
teaspoon dried rosemary leaves, crushed
1/2
teaspoon dried sage leaves
1/2
teaspoon dried thyme leaves
2
teaspoons olive oil
1
lb. beef eye of round or top round steak (3/4 inch thick), cut into 4 pieces
1/4
teaspoon salt
1/8
teaspoon pepper
Preparation
Heat grill. In blender container or small bowl, combine all herb rub ingredients; blend until well mixed or crush and mix herbs with back of spoon.
Rub oil evenly over steak. Sprinkle steak with salt and pepper; rub steak evenly with herb mixture.
When ready to grill, place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 16 minutes or until steak is of desired doneness, turning once. To serve, cut into thin slices.
