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Ramie Makhlouf




Ramie's Recipe-Grilled Rosemary & Garlic Steak w/Chimichurri sauce

If you're grilling steaks this Memorial Day Weekend, why just have steaks?  First of all, get your steak (and all your meats) from Roberts' Specialty Meats.  Then give it some kick with this simple but flavorful garlic and herb-rubbed steak topped with a zesty chimichurri...

Steak ingredients:
  • 3 sprigs rosemary, leaves picked and finely chopped
  • 3 cloves garlic, smashed and finely chopped
  • Pinch crushed red pepper flakes
  • Extra-virgin olive oil
  • 2 (20-ounce) porterhouse steaks or other large steaks with a bone
  • Kosher salt, plus coarse sea salt, for garnish
Chimichurri ingredients:
  • 1/2 small garlic clove
  • 1 tablespoon red-wine vinegar
  • 1/4 cup fresh choped cilantro
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon water
  • Kosher salt and freshly ground black pepper
Directions:

In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Leave the steaks out (unrefrigerated) for about a half-hour before grilling to come to room temperature.

Preheat the grill to medium-high, clean it, and oil it.

Put the steaks on a hot spot on the grill to get a great sear. Once both sides of the steak are well-browned, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature (about 140-150 internal temp for medium-rare). About 5 to 6 minutes on each side for medium-rare.

Combine all the chimichurri ingredients in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

Remove the steaks from the grill and let rest for 5 to 10 minutes.

Cut the steak off the bone, slice across the grain and divide. Top the steaks with chimichurri, enjoy, and have a great Memorial Day!.



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05/24/2012 4:55PM
Ramie's Recipe-Grilled Rosemary & Garlic Steak w/Chimichurri sauce
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