Recipe - Rib Steaks In The Style Of Roma

2 Rib steaks; 1inch thick FOR
2to3 pounds rib eye
1 One half tablespoon Chopped fresh rosemary
leaves
4 Garlic cloves; chopped
1 Pinches salt
Freshly ground pepper; as
desired
One half cup Olive oil
4 tablespoon Fresh lemon juice; or to
taste

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 MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 07,
1998