Grilled Rosemary Steak recipe

4 servings

4 boneless beef loins or New York Strip Steaks

2 tablespoons fresh rosemary leaves, minced

2 cloves garlic, minced

1 tablespoon extra virgin olive oil

1 teaspoon grated lemon peel

1 teaspoon coarsely ground black pepper

Fresh rosemary sprigs (optional)

Score the steaks in a diamond pattern on both sides.

Mix the fresh rosemary, garlic, oil, lemon peel, and black pepper in a small bowl.

Rub the mixture onto the surface of the steaks.

Cover and refrigerate for 1 hour.

Grill the steaks until a thermometer inserted in the center registers 145 degrees F (for medium-rare).

Cut the steaks diagonally into 1/2 inch thick slices.

Garnish with the rosemary sprigs, if using.