Rib Eye Steaks Roma-Style |
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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 6 |
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These simple, juicy steaks deserve a salad fresh from the garden and just-from-the-oven bread. Ingredients:
2 rib eye steaks, about 1 to 1 1/2 pounds each and 1 inch thick |
1 1/2 tablespoons chopped fresh rosemary leaves |
4 garlic cloves, chopped |
1 pinch salt |
fresh ground pepper, as desired |
1/2 cup olive oil |
1 lemon, juice of |
Directions:
1. Lightly pound the meat between pieces of wax paper until somewhat thinner.
2. 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.
3. Spread over the meat.
4. Cover and refrigerate overnight.
5. Remove the meat from the marinade and pat it dry.
6. 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.
7. Serve sprinkled with lemon juice or parsley.
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