Recipe - Rosemary Steak

4 Boneless top loin or New
York Strip Steaks, (about 6
oz. each)
2 tablespoon Minced fresh rosemary
2 Cloves garlic; minced
1 tablespoon Extra virgin olive oil
1 teaspoon Grated lemon peel
1 teaspoon Coarsely ground black pepper
One half teaspoon Salt
Fresh rosemary springs

Score steaks in diamond pattern on both sides. Combine minced rosemarry,
garlic, oil, lemon peel, pepper and salt in small bowl; rub mixture onto
surface of meat. Cover and refrigerate at least 15 minutes. Grill steaks
over mediumhot heat about 4 minutes per side or until medium rare or to
desired doneness. Cut steaks diagonally into One half inch thick slices. Garnish
with rosemary sprigs. Makes 4 servings.

Recipe by: Unknown Cooking Magazine Posted to MCRecipe Digest V1 #753 by
L979@aol.com on Aug 21, 1997