We grill year round even though there is a couple of feet of snow in the backyard right now. We made these about a week ago. There is nothing wrong with a good steak.
4 t-bone steaks, 1 1/2 inches thick
1/4 c. olive oil
1/4 c. minced garlic
4 tsp. salt
2 tsp. ground black pepper
2 tsp. minced rosemary leaves
3 tbsp. lemon juice
1. Preheat a gas grill to high; leave one burner off. If using a charcoal grill, build a fire, let burn down until coals are glowing red with a light coating of ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
2. Brush the steaks with a bit of the oil and season generously with the garlic, salt, pepper and rosemary.
3. Grill the steaks over direct heat until marked, about 2 minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over medium heat until desired doneness, 6 to 7 minutes per side for medium.
4. Transfer meat to cutting board or platter. Drizzle each of the steaks with 2 tsp. or more of olive oil and finish by sprinkling the steaks with lemon juice. Let the steaks rest for 10 to 15 minutes before carving into slices.
Great side dish for the steaks!
Herbed Polenta
4 c. chicken broth
1 tsp. salt
1/4 tsp. ground black pepper
1 c. yellow cornmeal
2/3 c. grated Parmesan cheese
2 tbsp. butter
2 tsp. chopped rosemary
1 1/4 tsp. chopped thyme
1. Bring the chicken broth to a boil and season with salt and pepper.
2. Add the cornmeal in a stream, stirring constantly, until it has all been added.
3. Simmer, stirring often, until the polenta has thickened and starts to pull away lightly from the sides of the pot, 10 to 25 minutes.
4. Remove from heat and blend in the cheese, butter, rosemary and thyme. Adjust seasoning with salt and pepper, if desired.
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