Steaks with Rosemary, Garlic, and Olive Oil Recipe

Apr 26, 2012 @ 5:56 PM
Posted by Creative Culinary, Special Contributor

Nutrition

Cal/Serving: 913
Daily Value: 46%
Servings: 4

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	67g	103%
Saturated	22g	111%
Carbs	3g	1%
Fiber	1g	3%
Sugars	0g	0%
Protein	68g	136%
Cholesterol	265mg	88%
Sodium	758mg	32%
Calcium	103mg	10%
Magnesium	75mg	19%
Potassium	1119mg	32%
Iron	5mg	30%
Zinc	12mg	81%
Vitamin A	57IU	1%
Vitamin C	5mg	8%
Thiamin (B1)	0mg	12%
Riboflavin (B2)	0mg	17%
Niacin (B3)	22mg	110%
Vitamin B6	2mg	93%
Folic Acid (B9)	40µg	10%
Vitamin B12	4µg	63%
Vitamin E	4mg	19%
Vitamin K	18µg	22%
Fatty acids, total monounsaturated	34g	0%
Fatty acids, total polyunsaturated	4g	0%

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Steaks with Rosemary, Garlic, and Olive Oil

Barbara Kiebel

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.

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
3 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).