Steaks with Rosemary, Garlic, and Olive Oil

Steaks with Rosemary, Garlic, and Olive Oil
Steaks with Rosemary, Garlic, and Olive Oil

Barbara Kiebel

Steaks with Rosemary, Garlic, and Olive Oil

Looking for an easy, tasty steak recipe? Look no further. Here's a marinade that works just as well for sirloin as it does for flank steak, which is often my go-to red meat. Make sure to use fresh rosemary; the flavor profile of dried rosemary is just not the same as the fresh product.

Click here to see Cooking Temperatures, Simplified.

4
Servings
159
Calories Per Serving
Deliver Ingredients

Ingredients

  • Four 1-inch-thick sirloin steaks
  • Salt and pepper, to taste
  • 1/3  Cup  olive oil, plus more for the grill
  • 1/3  Cup  red wine
  • Zest of ½ lemon
  • cloves garlic, minced
  • 1/4  Cup  rosemary, minced

Directions

Season both sides of each steak with salt and pepper, to taste. Combine the olive oil, wine, lemon zest, garlic, and rosemary in a bowl or sealable plastic bag and mix thoroughly. Add the steaks to the mixture and marinate for 2-3 hours total, turning occasionally (or if using a plastic bag, flip the bag).

 

Remove from the refrigerator 30 minutes prior to cooking. Drain the marinade from the meat. Brush the grill with olive oil and preheat the grill on medium heat. Grill each steak for 3-4 minutes per side or until the desired doneness is achieved (a meat thermometer inserted into the center of the steak should read 145 degrees for medium).
 

Nutritional Facts

Total Fat
17g
24%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
4mg
0%
Folate, total
2µg
1%
Phosphorus, P
4mg
1%
Sodium, Na
57mg
4%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.