You may also like
Categories:Viewed: 100 - Published at: 2 years ago
Ingredients
- 2 rib eye steaks, about 1 to 1 1/2 pounds each and 1 inch thick
- 1 12 tablespoons chopped fresh rosemary leaves
- 4 garlic cloves, chopped
- 1 pinch salt
- fresh ground pepper, as desired
- 12 cup olive oil
- 1 lemon, juice of
Method
- Lightly pound the meat between pieces of wax paper until somewhat thinner.
- Using a mortar and pestle or food processor, crush the rosemary with the garlic and salt, then work in the pepper, olive oil and 1 teaspoon of the lemon juice.
- Spread over the meat.
- Cover and refrigerate overnight.
- Remove the meat from the marinade and pat it dry.
- Cook either on the grill, barbecue, or a stove- top grill pan, about 3 to 4 minutes per side, or until done to your liking.
- Serve sprinkled with lemon juice or parsley.
