Garlic & Rosemary Steak
Yield
10 servingsPrep
15 minCook
25 minReady
6 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
balsamic vinegar
|
|
| 8 | large |
garlic cloves
minced |
*
|
| 4 | teaspoons |
rosemary leaves
crumbled |
|
| 3 ½ | pounds |
beef, sirloin steak
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
soy sauce, tamari
|
|
| 59 | ml |
balsamic vinegar
|
|
| 8 | large |
garlic cloves
minced |
*
|
| 2E+1 | ml |
rosemary leaves
crumbled |
|
| 1.6 | kg |
beef, sirloin steak
|
|
Directions
Combine first five ingredients, pour into a liquid tight container or plastic bag, then add steak.
Refrigerate overnight, turning occasionally.
Bring steak to room temperature. Preheat broiler 5 minutes.
Remove steak from marinade and pat dry. Transfer marinade to heavy saucepan.
Broil steak to desired doneness, about 10 minutes per side for rare.
Transfer to platter. Let stand 10 minutes.
Bring marinade to a boil. Thinly slice steak across grain.
Arrange on platter.
Serve, passing marinade separately.
