Rosemary Steak
A scrumptious recipe for a succulent steak that is given a little boost in flavor from a bit of rosemary.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, sirloin tip
4 steaks, boneless, top loin, or new york strip, 6 oz each |
|
| 2 | tablespoons |
rosemary leaves
fresh, minced |
|
| 2 | each |
garlic
cloves, minced |
|
| 1 | tablespoon |
vegetable oil
olive, extra virgin |
|
| 1 | teaspoon |
lemon
peel, grated |
|
| 1 | teaspoon |
black pepper
coarsely ground |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
rosemary leaves
fresh, sprigs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, sirloin tip
4 steaks, boneless, top loin, or new york strip, 6 oz each |
|
| 3E+1 | ml |
rosemary leaves
fresh, minced |
|
| 2 | each |
garlic
cloves, minced |
|
| 15 | ml |
vegetable oil
olive, extra virgin |
|
| 5 | ml |
lemon
peel, grated |
|
| 5 | ml |
black pepper
coarsely ground |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
rosemary leaves
fresh, sprigs |
*
|
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.
