Rosemary Steak Recipe
Ingredients
4 boneless beef top loin (New York strip) steaks
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
1/2 teaspoon salt
Fresh rosemary sprigs
Directions
Score steaks in diamond pattern on both sides.
Combine minced rosemary, 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 Briquets about 4 minutes per side until medium-rare or to desired doneness.
Cut steaks diagonally into 1/2-inch-thick slices.
Garnish with rosemary sprigs.
Combine minced rosemary, 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 Briquets about 4 minutes per side until medium-rare or to desired doneness.
Cut steaks diagonally into 1/2-inch-thick slices.
Garnish with rosemary sprigs.
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