Rosemary Steak
| Ingredients | |||
| 4 | each | steaks, boneless, top loin, or new york strip, 6 oz each | |
| 2 | tablespoon | rosemary, fresh, minced | |
| 2 | each | garlic, cloves, minced | |
| 1 | tablespoon | oil, olive, extra virgin | |
| 1 | teaspoon | lemon, peel, grated | |
| 1 | teaspoon | pepper, black, coarsely ground | |
| 1/2 | teaspoon | salt | |
| 1 | rosemary, 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 1/2 inch thick slices. Garnish with rosemary sprigs. Makes 4 servings.  | |||