Rosemary steak
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless top loin or New York Strip Steaks, (about 6 oz. each) | |
| 2 | tablespoons | Minced fresh rosemary |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Extra virgin olive oil |
| 1 | teaspoon | Grated lemon peel |
| 1 | teaspoon | Coarsely ground black pepper |
| ½ | teaspoon | Salt |
| Fresh rosemary springs | ||
Directions
Score steaks in diamond pattern on both sides. Combine minced rosemarry, garlic, oil, lemon peel, pepper and salt in small bowl; rub mixture onto surface of meat. Cover and refrigerate at least 15 minutes. Grill steaks over medium-hot heat about 4 minutes per side or until medium rare or to desired doneness. Cut steaks diagonally into ½ inch thick slices. Garnish with rosemary sprigs. Makes 4 servings.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #753 by L979@... on Aug 21, 1997