Grilled rosemary steak for the backyard grill
4 boneless beef loins or new york strip steaks or chuck steaks or sirloin steaks (buy on sale or in the mark-down meat section and store in your freezer until you have the number of steaks that you want to serve)
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
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 145f (for medium-rare). Cut the steaks diagonally into ½” thick slices. Garnish with the rosemary sprigs. Serves 4 = 247 calories
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Grilled Rosemary Steak
I also think that I'm one of the few people that post 'steak' recipes. maybe too many people think that it's out of their budget, but with a little time and effort, anyone can stock their freezer with steak from the bargain bin.
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