Monroe Chat

by **Ellie** » Sat, 16 May 2009 19:47:03 GMT

When I went to make this dish, late already for dinner, I discovered I had no Rosemary. Patey came to the rescue suggesting I use oregano instead! This was, quite honestly, the best steak I have ever made.

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Rosemary Steak

4 boneless beef top loine (New York Strip) steaks (about 6 ounces each)
2 Tablespoons minced fresh rosemary
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 teaspoon grated lemon peel
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Fresh rosemary sprigs (optional)

Score steaks in diamond pattern on both sides. Combine minced rosemary, 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 until medium-rare or to desired doneness. Cut steaks diagonally in 1/2 inch-thick slices. Garnish with rosemary sprigs.

by **HRHPatey** » Sat, 16 May 2009 22:29:38 GMT

Ellie - I am so glad that you were able to make this dish and not feel that you were lacking with ingredients..... We were walking out of the door when my suggestion was offered .........to assume that it played a part in a delicious dish ... well, I'm so happy :-)