Grilled Rosemary Steaks Delicious Crowd Pleaser
While my husband and I were out of town for a few weeks, our son offered to water the yard and check on things during our absence. What he did not mention to us was that he had planned a small house party for some of his friends while we were away.
Evidence of the festivities were apparent upon our return. The refrigerator was depleted of all staples, candles were burnt down to stubs, the barbecue grill was filled with gray ashes and bed linens were piled high in the laundry room.
When I called to inquire about all these details, as usual he charmed his way out of a sticky situation by explaining that the weekend of his get-together had been a complete success and he had prepared some delicious meals, all well-received by his pals.
His most successful repast was a cookout at which he offered Grilled Rosemary Steaks, blue cheese mashed potatoes, a tossed green salad and peach ice cream topped with fresh peaches for dessert.
The steaks sounded delicious. He had made tiny slits all over the surface of sirloin steaks and stuffed rosemary in them, then he marinated the meat in a mixture of lemon juice, crushed garlic cloves, salt, pepper and olive oil. Finally, he cooked the steaks over an open flame.
Inspired, I decided to invite some friends for a cookout at our house the following week to try the steaks. Everyone ate with abandon, leaving not one morsel on their plates. I have decided to try the same technique with lamb chops for another outdoor meal.
Grilled Rosemary Steaks
2 boneless sirloin steaks (each about 1-1/2 pounds), trimmed of all excess fat
1 small bunch fresh rosemary
6 medium garlic cloves, smashed with back of knife
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
6 tablespoons extra-virgin olive oil
Using small sharp paring knife, make small slits about every inch over both surfaces of steaks. Remove thin needle-like leaves from 2 to 3 rosemary sprigs. Stuff 2 to 3 leaves into each slit.
Place steaks in shallow nonaluminum pan that will hold them in single layer. Combine garlic, salt, pepper and lemon juice in small bowl and mix well. Stir in olive oil. Pour marinade over meat. Cover with plastic wrap and refrigerate 6 hours or overnight, turning steaks several times.
When ready to cook, remove meat from marinade. Prepare grill. When grill is ready, cook steaks, turning them several times, until medium-rare, about 10 minutes. Check meat carefully as cooking times vary with type of grill used and intensity of heat.
To serve, place steaks on serving plate. Garnish with cluster of remaining rosemary sprigs. Cut each steak into 3 portions.
Yield: 6 servings.
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