- Alton Brown born (1962)
Steaks with Rosemary, Garlic, and Olive Oil
- 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
- 3 cloves garlic, minced
- 1/4 Cup rosemary, minced
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.
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).