Rosemary Steaks With Cheesy Eggs Recipes
GRILLED ROSEMARY STEAKS
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
- For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
- Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
- Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.
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- Use a paper towel to pat the steak dry to remove excess moisture. Place steak in the plastic sealed bag Pour Drew's Organics Rosemary Balsamic Dressing and Quick Marinade into the bag . (let out as much air as possible when sealing ). Move steak around with your hands to evenly distribute the marinade.
- Once marinated, remove from refrigerator. Heat a cast iron skillet over medium to high heat. Remove steak from bag and gently lay the steak in the skillet. Make sure to lay it down in the direction away from you to avoid splatter.
- Cook for 3-5 minutes. For thin steaks stick to around 3 minutes and for thicker steak aim for 5 minutes. Flip steak over and continue to cook for another 3-5 minutes. Remove from pan and let rest for 5 minutes.
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