Nutrition Facts

Serving Size 194 g

(Approx. 4 Servings)

Amount Per Serving

Calories	750	Calories From Fat	580

% Daily Value*

Total Fat 65 g	100%

Saturated Fat 26 g	130%

Trans Fat 0.0 g

Cholesterol 145 mg	48%

Sodium 350 mg	15%

Total Carbohydrate 2 g	1%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	39 g

Vitamin A 2%	•	Iron 20%

Vitamin C 10%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Ribeye Paillard

Prep Time

10 minutes

Cook Time

7 minutes

Total Time

17 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 Tbsp Italian parsley, finely chopped

1 Tbsp fresh thyme, finely chopped

1 Tbsp fresh rosemary, finely chopped

1 large garlic clove, finely chopped

2 H-E-B Prime Heart Shaped Ribeye

1 Tbsp olive oil

1/2 Tsp kosher salt

1/2 Tsp black pepper

1 medium lemon, halved

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Instructions

Preheat grill to medium-high or 375ºF if using a charcoal grill. Using a knife or food processor, chop parsley, thyme, rosemary, and garlic until minced. Set aside.

Place 1 steak at a time in a zip top bag or under several layers of plastic wrap on a cutting board. Using the flat side of a mallet or heavy bottomed pan, pound steak until double in size and approximately 1/4 inch thick. Repeat with remaining steak.

Rub both sides of each steak with olive oil, season with salt and pepper then rub in herb and garlic mixture.

Place steaks on hot part of grill and cook 1 to 2 minutes per side. Be carful not to tear steaks when flipping. Right before removing from grill, squeeze lemon over each steak. Let rest 5 minutes and serve.