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.

Ready in
3 h, 30 m
4
Servings
908
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
  • 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).
 

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.

Nutritional Facts

Total Fat
67g
100%
Sugar
0.3g
N/A
Saturated Fat
22g
100%
Cholesterol
265mg
88%
Protein
68g
100%
Carbs
3g
1%
Vitamin A
3µg
N/A
Vitamin B12
4µg
63%
Vitamin B6
2mg
94%
Vitamin C
5mg
8%
Vitamin E
4mg
19%
Vitamin K
18µg
22%
Calcium
103mg
10%
Fiber
0.8g
3.1%
Folate (food)
40µg
N/A
Folate equivalent (total)
40µg
10%
Iron
5mg
30%
Magnesium
74mg
19%
Monounsaturated
34g
N/A
Niacin (B3)
22mg
100%
Phosphorus
626mg
89%
Polyunsaturated
4g
N/A
Potassium
1112mg
32%
Riboflavin (B2)
0.3mg
17.5%
Sodium
890mg
37%
Thiamin (B1)
0.2mg
12.7%
Zinc
12mg
81%

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