|
I've always enjoyed a good steak, although I'm not one of those folks that likes just plain 'ol steak. It has
to have additional flavor - A1, Heinz 57, marinade, something, anything that will add to it. I know, I know, somebody
that reads this is going to say, "well, you just haven't had it grilled right if you have to smother it in
steak sauce". Maybe so, nevertheless, I like steaks that have the flavor of something other than just cooked
cow parts. This one includes several of my favorite flavors, and is pretty doggone tasty. Enjoy!
4 boneless beef loins or New York Strip Steaks
2 tablespoons fresh rosemary leaves, minced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon grated lemon peel
1 teaspoon coarsely ground black pepper
Fresh rosemary sprigs (optional)
Score the steaks in a diamond pattern on both sides. Mix the fresh rosemary, garlic, oil, lemon peel, and black
pepper in a small bowl. Rub the mixture onto the surface of the steaks. Cover and refrigerate for 1 hour. Grill
the steaks until a thermometer inserted in the center registers 145 degrees F (for medium-rare). Cut the steaks
diagonally into 1/2 inch thick slices.
Need an extra large plate from which to devour your steaks? Try my kinda square serving trays.
Go Back to Previous Page
|