2 tb Olive oil 1/2 c Soy sauce 1/4 c Balsamic vinegar OR -red wine vinegar 8 lg Garlic cloves, minced 4 ts Dried roasemary, crumbled 1 2-inch-thick top sirloin -steak (about 3 1/2 lbs.) Combine first five ingredients , pour into a liquid tight container or plastic bag, then add steak. Refrigerate overnight, turning occasionally. Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade and pat dry. Transfer marinade to heavy saucepan. Broil steak to desired doneness, about 10 minutes per side for rare. (125 degrees.) Transfer to platter. Let stand 10 minutes. Bring marinade to a boil. Thinly slice steak across grain. Arrange on platter. Serve, passing marinade separately. Source: Bon Appetit, October 1991 * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
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Steak is my absolute favorite meal on the planet. Whenever Pat wants to go out for a dressy date, I ALWAYS choose a good steak restaurant. Tender steak plus good red wine? Nothing better. Now I’ve found an easy recipe to make in the comfort of my own home (in the comfort of my own PJs). Garlic Rosemary Steak with Sherry Cream Sauce.
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS: 4 New York Strip Steaks at room temperature 3 cloves garlic minced 1 1/2 - 2 tbs. Fresh Rosemary minced (plus more for garnish) 1 tbs. sea salt black pepper 4 tbs. butter 1 tbs. extra lite olive oil 1/2 cup cooking sherry 1 cup heavy cream
Fragrant garlic and rosemary make a tantalizing strip roast that's elegant and flavorful. Make this easy recipe to impress your guests when entertaining. Full Recipe:
Ingredients: 1 (4 pound) Certified Angus Beef ® strip roast 3 cloves garlic, minced 1 teaspoon dried rosemary 3 teaspoons kosher salt, divided 1 teaspoon ground black pepper 1 tablespoon extra virgin olive oil 10 cloves garlic, split in half lengthwise 4-5 fresh rosemary sprigs, cut about 1-inch in length, to yield 20 pieces
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