| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mediterrane, Beef, Mc-recipe |
6 |
Servings |
INGREDIENTS
| 2 |
|
Rib steaks; 1-inch thick FOR 2-to-3 pounds rib eye |
| 1 1/2 |
tb |
Chopped fresh rosemary leaves |
| 4 |
|
Garlic cloves; chopped |
| 1 |
|
Pinches salt |
|
|
Freshly ground pepper; as desired |
| 1/2 |
c |
Olive oil |
| 4 |
tb |
Fresh lemon juice; or to taste |
INSTRUCTIONS
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. Serves 4 to 6.
Serve sprinkled with parsley. Serves 6.
PER SERVING: 470 calories, 43 g protein, 2 g carbohydrate, 32 g fat (8 g
saturated), 116 mg cholesterol, 102 mg sodium, 0 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted
by HANNEMAN
Notes: " In Rome, this probably would be served with elegant austerity in
other words, no accompaniments. I like to garnish the meat with sprigs of
fresh rosemary and serve a mound of tender boiled beans alongside that I
have dressed in a bit of olive oil and lemon, or with potatoes that I've
barbecued alongside the meat. "
Recipe by: Marlena Spieler, San Francisco Chronicle (1998)
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07,
1998
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